Table 3.
Emulsion stability measured as total expressible fluid (% TEF) at 4 and 25 °C, and textural properties of the different pâtés with date paste (DP) (0%, 2.5%, and 7%) and annatto extract (AE) (0 and 128 mg/kg) (Mean ± SE).
| Parameters | Control | DP-2.5 | DP-7.5 | AE | DP-2.5+AE | DP-7.5+AE |
|---|---|---|---|---|---|---|
| % TEF (4 °C) | 1.8 ± 0.1 b | 0.6 ± 0.1 a | 1.3 ± 0.1 b | 3.7 ± 0.2 c | 3.5 ± 0.3 c | 3.4 ± 0.7 c |
| % TEF (25 °C) | 7.4 ± 0.3 c | 1.6 ± 0.1 a | 1.9 ± 0.1 a | 6.2 ± 0.6 c | 5.9 ± 0.3 bc | 4.3 ± 0.1 b |
| Hardness (g) | 3297 ± 114 b | 2404 ± 149 a | 2209 ± 150 a | 3609 ± 155 b | 2654 ± 128 a | 2530 ± 131 a |
| Springiness (mm) | 5.77 ± 0.07 a | 6.09 ± 0.06 bc | 6.09 ± 0.08 bc | 5.82 ± 0.05 ab | 5.74 ± 0.09 a | 6.12 ± 0.03 c |
| Cohesiveness | 0.23 ± 0.01 a | 0.23 ± 0.01 a | 0.31 ± 0.02 b | 0.22 ± 0.00 a | 0.22 ± 0.00 a | 0.24 ± 0.01 a |
| Gumminess (g) | 750.1 ± 19.5 bc | 555.0 ± 30.2 a | 690.7 ± 70.0 abc | 798.1 ± 26.9 c | 575.7 ± 33.1 ab | 605.9 ± 33.0 ab |
| Resilience | 0.15 ± 0.01 a | 0.18 ± 0.01 bc | 0.21 ± 0.01 c | 0.16 ± 0.00 ab | 0.15 ± 0.00 a | 0.17 ± 0.00 ab |
a–c Different superscripts within the same row indicate differences between treatments (p < 0.05).