. 2016 Oct 5;53(9):3550–3556. doi: 10.1007/s13197-016-2334-5

Table 4.

Texture parameters of cooked KDML 105 and its 6 selected mutants

Variety	Hardness (N)	Cohesiveness	Adhesiveness(N.mm)	Springiness (mm)	Chewiness (N.mm)
KDML 105	9.71^abc ± 1.67	0.18^bc ± 0.03	1.86^b ± 0.69	8.42^cd ± 1.52	14.02^b ± 3.24
HyKOS3	9.12^bc ± 1.86	0.18^bc ± 0.02	2.45^b ± 1.37	6.98^de ± 0.69	11.67^b ± 3.33
HyKOS3-1	10.69^ab ± 1.77	0.23^ab ± 0.05	7.26^a ± 2.26	12.24^b ± 1.70	30.30^a ± 12.55
HyKOS7-1	7.94 ^cd ± 1.18	0.19^abc ± 0.04	3.73^b ± 1.77	6.36^e ± 1.03	10.00^b ± 3.53
HyKOS16	7.65 ^cd ± 0.98	0.20^abc ± 0.03	2.26^b ± 1.37	9.02^c ± 0.61	13.63^b ± 3.73
HyKOS21	6.18^d ± 1.18	0.16^c ± 0.02	3.14^b ± 1.77	7.21^cde ± 0.96	7.75^b ± 3.14
HyKOS22	11.96^a ± 3.43	0.24^a ± 0.07	2.65^b ± 0.78	14.13^a ± 2.15	43.35^a ± 26.28

^{a, b}Means with different letters in the same column were significantly different (p ≤ 0.05)