. 2016 Jul 6;53(7):3043–3052. doi: 10.1007/s13197-016-2276-y

Table 5.

Texture instrumental profile of control burger (with chicken fat) and chicken burgers added with vegetable fibers

Assay¹	Hardness (kgf)²	Adhesiveness (kgf.s)²	Elasticity (mm)²	Cohesiveness²	Chewiness (kgf.mm)²
Control	11.0 ± 0.4^a	−1.1 ± 0.4^a	0.79 ± 0.04^a	0.38 ± 0.04^a	3.3 ± 0.4^a
1	7.38 ± 0.03^h	−1.3 ± 0.4^abcd	0.76 ± 0.01^ab	0.36 ± 0.02^abc	2.0 ± 0.1^f
2	10.17 ± 0.05^de	−1.1 ± 0.2^abc	0.78 ± 0.01^ab	0.40 ± 0.01^abc	3.16 ± 0.04^abcd
3	8.9 ± 0.1^f	−2.5 ± 0.4^d	0.77 ± 0.02^ab	0.35 ± 0.01^abc	2.4 ± 0.1^ef
4	12.2 ± 0.2^b	−0.7 ± 0.2^abc	0.78 ± 0.01^ab	0.39 ± 0.04^abc	3.7 ± 0.4^ab
5	10.9 ± 0.2^acd	−0.2 ± 0.1^ab	0.78 ± 0.02^ab	0.41 ± 0.04^ab	3.4 ± 0.3^ab
6	8.29 ± 0.08^fg	−2.4 ± 0.4^d	0.78 ± 0.01^ab	0.38 ± 0.02^abc	2.5 ± 0.1^ef
7	8.11 ± 0.02^gh	−1.1 ± 0.4^abc	0.77 ± 0.01^ab	0.37 ± 0.02^abc	2.3 ± 0.2^ef
8	11 ± 1^ac	−0.6 ± 0.4^abc	0.78 ± 0.01^ab	0.38 ± 0.04^abc	3.4 ± 0.2^abc
9	9.9 ± 0.2^e	−1.7 ± 0.4^acd	0.79 ± 0.01^ab	0.36 ± 0.02^abc	2.8 ± 0.2^cde
10	11.4 ± 0.4^ac	−1.5 ± 0.4^acd	0.77 ± 0.01^ab	0.40 ± 0.01^abc	3.5 ± 0.2^ab
11	10.2 ± 0.1^de	−1.1 ± 0.5^abc	0.79 ± 0.02^ab	0.40 ± 0.01^abc	3.2 ± 0.1^abc
12	9.8 ± 0.2^e	−0.6 ± 0.2^abc	0.75 ± 0.01^ab	0.34 ± 0.01^ac	2.5 ± 0.2^ef
13	8.4 ± 0.2^fg	−1.6 ± 0.4^acd	0.77 ± 0.02^ab	0.37 ± 0.01^abc	2.4 ± 0.2^ef
14	9.0 ± 0.2^f	−0.6 ± 0.3^abc	0.77 ± 0.03^ab	0.37 ± 0.02^abc	2.6 ± 0.2^def
15	11.3 ± 0.2^ac	−0.7 ± 0.4^abc	0.78 ± 0.02^ab	0.37 ± 0.03^abc	3.4 ± 0.3^ab
16	11.4 ± 0.2^ac	−1.0 ± 0.6^abc	0.77 ± 0.01^ab	0.40 ± 0.01^abc	3.5 ± 0.2^ab
17	11.1 ± 0.3^ac	−0.8 ± 0.8^abc	0.78 ± 0.01^ab	0.39 ± 0.02^abc	3.4 ± 0.2^ab

¹Control: no addition of vegetable fibers and with 10 % of chicken skin; 1: 0.4 % B, 0.4 % W e 0.4 % P; 2: 1.6 % B, 0.4 % W e 0.4 % P; 3: 0.4 % B, 1.6 % W e 0.4 % P; 4: 1.6 % B, 1.6 % W e 0.4 % P; 5: 0.4 % B, 0.4 % W e 1.6 % P; 6: 1.6 % B, 0.4 % W e 1.6 % P; 7: 0.4 % B, 1.6 % W e 1.6 % P; 8: 1.6 % B, 1.6 % W e 1.6 % P; 9: 1.0 % W e 1.0 % P; 10: 2.0 % B, 1.0 % W e 1.0 % P; 11: 1.0 % B e 1.0 % P; 12: 1.0 % B, 2.0 % W e 1.0 % P; 13: 1.0 % B e 1.0 % W; 14: 1.0 % B, 1.0 % W e 2.0 % P; 15: 1.0 % B, 1.0 % W e 1.0 % P; 16: 1.0 % B, 1.0 % W e 1.0 % P; 17: 1.0 % B, 1.0 % W e 1.0 % P—where: B bamboo fiber, W wheat fiber, P pea fiber

²a, b, c, d, e, f, g, h should read as same letter in same column indicates no statistical difference among values (P < 0.05): (a) Dunnett Test; (b–f) Tukey Test