Table 3 Texture parameters for the BC-based formulations in the melted state
From: Integrating bacterial cellulose in artisanal ice cream: a farm-to-fork sustainable approach
Sample code | Hardness (Force 40%) (N) | Cohesiveness | Elasticity | Gumminess (N) |
|---|---|---|---|---|
IC | 0.02 ± 0b | 0.94 ± 0.036a | 0.97 ± 0.024a | 0.02 ± 0.006b |
ICBC1 | 0.02 ± 0b | 0.79 ± 0.025b | 0.99 ± 0.015a | 0.02 ± 0a,b |
ICBC3 | 0.04 ± 0.005a | 0.59 ± 0.042c | 0.98 ± 0.005a | 0.03 ± 0.005a |
ICBC5 | 0.04 ± 0.005a | 0.61 ± 0.071c | 1 ± 0.026a | 0.03 ± 0.006a,b |