. 2020 Jul 5;6(7):e04350. doi: 10.1016/j.heliyon.2020.e04350

Table 3.

Mean values with standard deviation of snack properties.

	CNT	D	DX1	DX2	DX3	DP1	DP2	DP3
Water activity	0.35 ± 0.01^d	0.33 ± 0.01^d	0.42 ± 0.01^c	0.53 ± 0.01^a	0.50 ± 0.01^b	0.43 ± 0.01^c	0.53 ± 0.01^a	0.47 ± 0.01^b
Hardness (gf)	14720 ± 48^b	19549 ± 48^a	4689 ± 43^b	4622 ± 59^d	5399 ± 25^c	4860 ± 45^c	5193 ± 48^c	5041 ± 48^d
Adhesiveness (gf)	89 ± 3.3^a	77 ± 5.3^b	44.7 ± 5.4^c	24.8 ± 3.9^d	20.8 ± 3.1^d	34.9 ± 3.5^a	22.6 ± 3.5^d	14.9 ± 3.5^e
Coating thickness (mm)		0.076 ± 0.004^a	0.028 ± 0.001^b	0.022 ± 0.001^c	0.015 ± 0.005^d	0.026 ± 0.001^b	0.020 ± 0.001^c	0.014 ± 0.005^d

D: snack core coated with chocolate and without hydrocolloids coating; CNT: Core only; DX1,2,3: snack core coated with xanthan gum (1: 0.25%; 2: 0.39%; 3: 0.54%) and chocolate; DP1,2,3: snack core coated with Persian gum (1: 1.5%; 2: 2%; 3: 2.5%) and chocolate. Different letters (a, b, c, d, e) in the same row indicate significant differences (p < 0.05).