Table 3.
Hardness of Kaniwa mousse according to gelling agent.
| Concentration (%) | Hardness (N/m2) 1 | F-Value 2 (p-Value) |
||
|---|---|---|---|---|
| Guar Gum | Locust Bean Gum | Xanthan Gum | ||
| 1 | 13,953.67 ± 664.29 fA | 3730.33 ± 72.46 fB | 2878.67 ± 144.92 gC | 731.169 *** (0.000) |
| 3 | 44,479.00 ± 1284.08 eA | 9480.67 ± 245.08 eB | 6417.00 ± 298.68 fC | 2238.155 *** (0.000) |
| 5 | 50,600.00 ± 2455.20 eA | 28,940.33 ± 1240.83 dB | 12,738.67 ± 204.53 eC | 426.793 *** (0.000) |
| 7 | 71,805.67 ± 3142.66 dA | 39,700.00 ± 1473.09 cB | 15,471.33 ± 761.10 dC | 569.243 *** (0.000) |
| 9 | 112,701.67 ± 5563.86 cA | 45,338.00 ± 2019.85 bB | 23,500.00 ± 1000.00 cC | 539.943 *** (0.000) |
| 11 | 141,433.33 ± 6880.65 bA | 55,033.33 ± 2000.83 aB | 25,633.33 ± 1184.62 bC | 618.169 *** (0.000) |
| 13 | 151,033.33 ± 4528.06 aA | 57,558.67 ± 2796.59 aB | 28,366.67 ± 1096.97 aC | 1251.547 *** (0.000) |
| F-value (p-value) |
489.888 *** (0.000) |
480.394 *** (0.000) |
464.420 *** (0.000) |
|
1 The results were expressed as mean ± standard deviation of the experiment repeated three times. 2 One-way ANOVA was used, and different letters in the same row (A~C) and column (a~g) mean a significant difference at *** p < 0.001.