. 2020 Aug 5;9(8):1059. doi: 10.3390/foods9081059

Table 5.

Texture profile analysis of the extrudates. Values sharing a letter within a row are not statistically different. Standard deviations are shown (n = 12).

	Control	Phytase-Treated	Fermented
Hardness [N]	29 ± 6 ^b	34 ± 5 ^b	49 ± 6 ^a
Chewiness [N]	17 ± 4 ^b	18 ± 3 ^b	23 ± 3 ^a
Cohesiveness	0.64 ± 0.01 ^a	0.63 ± 0.03 ^a	0.57 ± 0.02 ^b
Springiness	0.91 ± 0.06 ^a	0.84 ± 0.10 ^a	0.83 ± 0.09 ^a
Resilience	0.42 ± 0.02 ^a	0.43 ± 0.03 ^a	0.40 ± 0.03 ^a