Table 3.
Gel texture properties of cooked flour gels.
| Sample | Hardness (g) | Cohesiveness | Springiness | Adhesiveness (mJ) | Gumminess |
|---|---|---|---|---|---|
| Control | 40.00 ± 1.00a | 0.52 ± 0.01a | 14.00 ± 1.00a | 0.50 ± 0.01ab | 20.80 ± 0.67a |
| YP* 5% | 40.66 ± 0.57a | 0.48 ± 0.02a | 13.30 ± 0.20a | 0.60 ± 0.01a | 19.52 ± 0.06ab |
| YP 10% | 31.00 ± 1.00b | 0.52 ± 0.03a | 8.80 ± 0.10b | 0.20 ± 0.01c | 16.35 ± 0.57bc |
| YP 15% | 30.66 ± 0.57b | 0.51 ± 0.01a | 13.50 ± 0.30a | 0.30 ± 0.01c | 15.64 ± 0.90c |
* YP = yellow pumpkin; Values followed by different letters were significantly different at p < 0.05.