Table 7.

Texture parameters determined by the TPA method

Sample	DH	DC	PH	PC	UH	UC
Hardness(N)	10.20 ± 1.52 a	2.72 ± 1.24 b	1.01 ± 0.22 c	0.91 ± 0.13 c	2.43 ± 0.77 d	1.85 ± 0.78 d
Adhesiveness (g*sec)	–19.11 ± 9.19 a	–25.83 ± 16.23 a	–4.53 ± 2.68 b	–7.39 ± 4.73 b	–3.61 ± 2.35 c	–9.08 ± 5.62 d
Springiness	0.95 ± 0.08 a	0.98 ± 0.07 a	0.98 ± 0.01 b	1.00 ± 0.07 b	0.95 ± 0.03 c	0.89 ± 0.06 d
Cohesiveness	0.90 ± 0.10 a	0.92 ± 0.04 a	0.84 ± 0.35b	0.79 ± 0.09 c	0.83 ± 0.05 c	0.74 ± 0.08 d
Chewiness	8.83 ± 2.30 a	2.45 ± 1.17 b	0.83 ± 0.18 c	0.71 ± 0.10 c	1.91 ± 0.60 c	1.23 ± 0.56 d
Resilience	0.77 ± 0.10 a	0.45 ± 0.03 b	0.32 ± 0.02 b	0.26 ± 0.02 c	0.24 ± 0.03 c	0.18 ± 0.04 d

Different superscripts in the same row indicate significant differences between treatments in each seaweed. Values are expressed as mean ± standard deviation (n = 10)

Nomenclature: DH hydrated D. antarctica, DC cooked D. antarctica, PH hydrated Pyropia spp., PC cooked Pyropia spp, UH hydrated U. lactuca, UC cooked U. Lactuca