. 2019 Jul 25;5(7):e02144. doi: 10.1016/j.heliyon.2019.e02144

Table 5.

Effect of capsulation, lecithin and inulin on texture analysis of chewing gum samples.

Treatment		Hardness (N)	Adhesiveness (N.S)	Cohesiveness	Springiness	Chewiness (N)
Non-capsulated		46.06^a	2.3^b	0.43^a	1.12^b	22.18^a
Capsulated		5.81^b	3.46^a	0.06^b	3.81^a	1.33^b
SEM (±)		0.111	0.051	0.003	0.128	0.083
Lecithin (%)	0	6.23^a	2.53^c	0.36^b	3.39^b	7.60^c
	0.5	6.25^a	3.32^b	0.38^b	4.81^a	11.42^a
	1	4.95^b	4.53^a	0.54^a	3.21^b	8.58^b
SEM(±)		0.508	0.504	0.049	0.442	0.446
Inulin (%)	0	5.79^b	3.98^a	0.47^a	3.53^b	9.61^b
	0.5	5.32^c	3.13^b	0.39^b	4.18^a	8.67^c
	1	6.33^a	3.27^b	0.42^b	3.72^b	9.89^a
SEM (±)		0.092	0.332	0.018	0.163	0.106

Each observation is a mean±SD of three replicate experiments (n=3).

Values in columns with different letters are significantly different (p ≤ 0.05).

SEM, standard error of the mean.