Table 4.
Viscosity of custard according to the concentration of gelling agent.
| Concentration (%) | Gelling Agent 1 | F-Value 2 (p-Value) |
||
|---|---|---|---|---|
| Locust Bean Gum | κ-Carrageenan | Agar | ||
| 0.0 | 341.667 ± 9.815 E | 341.667 ± 9.815 E | 341.667 ± 9.815 F | 0.000 (1.000) |
| 0.2 | 606.333 ± 18.583 aD | 393.333 ± 11.547 cE | 467.000 ± 13.856 bE | 157.029 *** (0.000) |
| 0.4 | 1068.333 ± 31.754 aC | 760.333 ± 22.502 bD | 584.000 ± 11.269 cD | 329.424 *** (0.000) |
| 0.6 | 1515.000 ± 45.033 aB | 1063.667 ± 30.089 bC | 819.667 ± 24.542 cC | 316.797 *** (0.000) |
| 0.8 | 1573.333 ± 46.188 abB | 1589.667 ± 46.705 aB | 1150.667 ± 34.385 bB | 9.158 ** (0.003) |
| 1.0 | 1759.667 ± 52.539 bA | 2137.000 ± 64.086 aA | 1506.333 ± 39.879 cA | 107.175 *** (0.000) |
| F-value (p-value) |
705.048 *** (0.000) |
1130.355 *** (0.000) |
939.407 *** (0.000) |
|
1 The results were expressed as the mean value for the three repeated experiments. 2 One-way ANOVA was used, and different letters in the same row (a~c) and column (A~F) imply significant differences at ** p < 0.01 and *** p < 0.001, respectively.