Table 7.

Selected texture parameters characterising the food products tested.

Time	Yield Stress of Mayonnaise [N/m2]	Viscosity [N] of Jam	Hardness [N] of Pasta
0	113.80 ± 7.98	0.23 ± 0.05	0.48 ± 0.11
1	106.77 ± 8.07	0.23 ± 0.05	0.32 ± 0.02 *
3	108.87 ± 6.22	0.24 ± 0.03	0.32 ± 0.02 *
6	106.27 ± 2.93	0.23 ± 0.02	0.32 ± 0.02 *

Explanatory notes: *-within the columns indicate statistically significant differences (p< 0.05).