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

  1. - values followed by different superscript letters in the same row are significantly different (p < 0.05).