. 2021 Dec 16;29(4):2514–2519. doi: 10.1016/j.sjbs.2021.12.027

Table 4.

Hardness, cohesiveness, springiness, gumminess and chewiness values of each sample in different experimental diets.

Treatment/Parameter	Hardness (g)	Cohesiveness	Springiness (cm)	Gumminess (g)	Chewiness (mJ)
Diet 1	80.11 ± 3.97^a	7.25 ± 2.00^a	1.02 ± 0.54^a	763.45 ± 125.51^a	0.40 ± 31.64^a
Diet 2	107.78 ± 46.00^a	0.03 ± 5.05^a	0.29 ± 0.31^a	1001.00 ± 915.03^a	37.00 ± 24.19^a
Diet 3	81.17 ± 8.26^a	−0.40 ± 5.48^a	−0.04 ± 0.00^a	337.67 ± 39.37^a	−0.32 ± 0.13^a
Diet 4	149.89 ± 7.86^a	2.74 ± 0.77^a	−0.02 ± 0.00^a	3474.11 ± 2817.56^a	−1.27 ± 0.33^a

¹Value are mean ± SE. Data within the same column with different superscript letters are significantly (p < 0.05).

²Diet 1 = contain 0% of pineapple waste, Diet 2 = contain 10% of pineapple waste, Diet 3 = contain 20% of pineapple waste, Diet 4 = contain 30% of pineapple waste.