. 2020 Jul 23;21(15):5204. doi: 10.3390/ijms21155204

Table 2.

Texture profile of HTT sea cucumbers.

Entry	Crosslinker ¹	Hardness (N)	Chewiness (mJ)	Resilience (N)	Springiness (mm)
1	control	20.28 ± 4.74 ^a	15.56 ± 7.56 ^a	10.76 ± 3.36 ^a	1.39 ± 0.35 ^a
2	sucrose ²	36.38 ± 4.12 ^bcd	60.21 ± 9.9 ^bcd	23.55 ± 0.79 ^bcde	2.55 ± 0.35 ^cd
3	sucrose ³	61.2 ± 5.28 ^f	138.67 ± 32.15 ^e	48 ± 5.57 ^f	2.89 ± 0.56 ^df
4	raffinose	45.3 ± 3.71 ^def	94.34 ± 9.17 ^de	31.15 ± 2.71 ^def	3.04 ± 0.31 ^f
5	stachyose	34.2 ± 11.28 ^bc	52.04 ± 31.59 ^abc	23.75 ± 9.31 ^bcd	2.07 ± 0.42 ^b
6	α-cyclodextrin	33 ± 5.58 ^bc	41.17 ± 7.45 ^ab	21.4 ± 4.3 ^bc	1.93 ± 0.08 ^b
7	β-cyclodextrin	44.35 ± 6.81 ^de	80.24 ± 21.67 ^cd	31.3 ± 6.53 ^cde	2.54 ± 0.24 ^cd
8	γ-cyclodextrin	43.5 ± 8.46 ^cde	73.81 ± 14.55 ^bcd	31.68 ± 7.16 ^cde	2.35 ± 0.13 ^bc
9	dialdehyde starch	29.88 ± 3.79 ^ab	35.93 ± 7.6 ^ab	18.9 ± 2.46 ^ab	1.89 ± 0.21 ^b
10	glutaraldehyde	44.1 ± 13.84 ^cde	74.82 ± 34.94 ^bcd	31.53 ± 12.5 ^bcde	2.29 ± 0.33 ^bc
11	methyl glucoside	58.25 ± 1.2 ^ef	115.72 ± 28.97 ^de	38.55 ± 7.85 ^ef	2.99 ± 0.14 ^df

Different superscript letters (a-f) in the same column indicate significant differences (p < 0.05). ¹ All sugars listed in this column refer to the ones oxidized with NaIO₄; ² sucrose, partially oxidized: each mole of sucrose was oxidized with 1.1 mole of NaIO₄; ³ sucrose, normally oxidized: each mole of sucrose was oxidized with 2.2 mole of NaIO₄.