. 2020 Nov 4;8:e10235. doi: 10.7717/peerj.10235

Table 2. Textural properties of the extruded red Jasmine rice flour noodles with hydrocolloids.

Sample	Textural properties
	Tensile strength (g)	Extensibility (mm)	Hardness (g)	Adhesiveness (gsec)	Cohesiveness	Gumminess (g)	Chewiness (gmm)
Control	65.45 ± 5.32^b	16.10 ± 1.93^b	1119.57 ± 38.16^bc	−25.42 ± 0.97^c	0.46 ± 0.02^c	510.35 ± 33.83^c	408.01 ± 91.27^c
GG02	80.95 ± 9.68^a	27.42 ± 3.11^a	1798.58 ± 46.71^a	−40.70 ± 1.21^a	0.65 ± 0.11^a	1174.68 ± 191.61^a	987.00 ± 101.93^a
GG04	78.23 ± 8.59^a	27.41 ± 4.57^a	1766.10 ± 70.23^a	−41.27 ± 1.11^a	0.61 ± 0.05^ab	1071.85 ± 85.43^a	858.65 ± 91.11^b
CMC02	77.80 ± 6.31^a	26.14 ± 5.93^a	1782.72 ± 89.23^a	−37.61 ± 1.67^b	0.59 ± 0.05^b	1043.72 ± 110.81^ab	872.22 ± 77.33^b
CMC04	80.61 ± 10.63^a	27.19 ± 6.71^a	1738.97 ± 88.16^a	−39.74 ± 0.91^b	0.57 ± 0.07^ab	993.79 ± 139.41^b	803.31 ± 103.27^b
XG02	54.31 ± 11.65^c	17.75 ± 5.05^b	1074.21 ± 66.61^c	−42.06 ± 1.77^a	0.50 ± 0.03^bc	588.81 ± 46.27^c	458.61 ± 11.03^c
XG04	53.19 ± 4.77^c	17.45 ± 6.27^b	1143.96 ± 56.57^b	−42.16 ± 0.71^a	0.53 ± 0.09^c	517.88 ± 85.51^c	447.60 ± 75.18^c

Notes.

All values are means ± standard deviation (n = 6).

^a-c

Means with the same superscript letters within a column are not significantly different at p < 0.05 level.

Springiness was not different among the samples.

Red Jasmine rice flour (Control); red Jasmine rice flour + 0.2% guar gum (GG02); red Jasmine rice flour + 0.4% guar gum (GG04); red Jasmine rice flour + 0.2% CMC (CMC02); red Jasmine rice flour + 0.4% CMC (CMC04); red Jasmine rice flour + 0.2% xanthan gum (XG02); red Jasmine rice flour + 0.4% xanthan gum (XG04).