. 2020 Apr 8;57(9):3467–3473. doi: 10.1007/s13197-020-04381-x

Table 3.

Textural characteristics of pearl millet protein bars

Texture parameters	CB	V₁	V₂	V₃	p value
Hardness (N)	34.41 ± 21.10^a	3.08 ± 00.65^b	4.62 ± 02.37^b	4.93 ± 02.97^b	0.019
Springiness	0.42 ± 0.27^b	0.92 ± 00.15^a	0.65 ± 00.34^a	0.93 ± 0.08^a	0.075
Stickiness (N)	− 1.33 ± 0.40^a	− 0.15 ± 0.03^b	− 0.15 ± 0.2^b	− 0.16 ± 0.03^b	0.000
Cohesiveness	0.03 ± 0.02^a	0.12 ± 0.04^a	0.23 ± 0.17^a	0.42 ± 0.37^a	0.204
Gumminess (N)	2.13 ± 2.32^a	0.38 ± 00.22^a	0.82 ± 00.46^a	2.84 ± 3.76^a	0.535
Chewiness (N)	1.27 ± 1.86^a	0.35 ± 0.22^a	0.62 ± 0.54^a	2.82 ± 3.77^a	0.521

Values are expressed as mean and standard deviation (n = 3). Statistically significant at p < 0.05, where ^a,b indicate significance difference in each row

CB commercial bar