. 2021 Apr 23;59(3):1104–1113. doi: 10.1007/s13197-021-05114-4

Table 2.

Textural properties of nugget samples before and after frying process

Treatments	Hardness (N)	Springiness	Cohesiveness	Gumminess	Chewiness (N)
Raw nuggets	14.43 ± 0.76^a	0.68 ± 0.03^ab	0.46 ± 0.02^a	6.21 ± 0.34^a	4.51 ± 0.48^a
Fried uncoated nuggets	9.13 ± 0.44^b	0.71 ± 0.03^a	0.37 ± 0.03^b	3.67 ± 0.25^b	2.37 ± 0.29^b
Fried QSG-coated nuggets	7.26 ± 0.51^c	0.65 ± 0.02^b	0.40 ± 0.04^b	2.88 ± 0.39^c	1.87 ± 0.33^bc
Fried QSG + CM1-coated nuggets	7.33 ± 0.59^c	0.69 ± 0.01^ab	0.38 ± 0.02^b	2.72 ± 0.43^c	1.94 ± 0.31^bc
Fried QSG + CM2-coated nuggets	6.97 ± 0.67^c	0.67 ± 0.02^ab	0.39 ± 0.03^b	2.76 ± 0.38^c	1.79 ± 0.25^c

Values with the same letter in the same column are not significantly different at the 5% level. QSG Quince seed gum, CM Carvacrol Microcapsules