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. 2020 Jun 17;9(6):796. doi: 10.3390/foods9060796

Table 1.

Textural parameters (mean ± standard deviation) from penetration curves of the different spreads at 20 °C.

Spreads Max. Force (N) AUC (N·s)
Control 85.38 a ± 2.04 109.55 a ± 13.00
A4M 19.84 c ± 1.76 56.73 b ± 1.64
F4M 66.61 b ± 0.95 57.41 b ± 0.84
MX 23.26 c ± 4.27 37.54 c ± 5.40

AUC: Area under the curve. abc Values with the same letter for each parameter are not statistically different (p < 0.05).