Table. 2 Texture profile of FG and FG modified by LBG at different pH levels

From: Locust bean gum improved the gelling properties of fish gelatin in acidic environments and its application in acid gel gummies

 

Hardness (g)

Springiness

Gumminess(g)

Chewiness(g)

0%-pH3

810.56 ± 68.198a

0.98 ± 0.01a

765.12 ± 72.33a

754.81 ± 57.35a

0%-pH3.5

950.55 ± 57.58b

0.96 ± 0a

906.56 ± 49.35b

1072.91 ± 176.98b

0%-pH4

1138.06 ± 44.10c

0.98 ± 0.01a

1098.93 ± 45.63c

1074.88 ± 51.40b

0.3%-pH3

1077.74 ± 61.45c

0.97 ± 0.01a

989.36 ± 72.80b

961.69 ± 64.04b

0.3%-pH3.5

1368.92 ± 61.46 d

0.97 ± 0.01a

1285.64 ± 78.48 d

1250.73 ± 80.91c

0.3%-pH4

1442.47 ± 81.84 d

0.98 ± 0.01a

1358.12 ± 73.35 d

1328.71 ± 67.03c

  1. Different letters in the same column denote a significant difference (p < 0.05). All the values are the means values standard deviation of three replicates.