Table 3 Texture profile analysis of functional spreadable oleogel and healthy nutritional gummy formulations.

From: A functional spreadable canola and milk proteins oleogels as a healthy system for candy gummies

 

Hardness (N)

Cohesiveness (B/A area)

Springiness (mm)

Gumminess (N)

Chewiness (N/m)

Spreadable O

0.3 ± 0.1

0.773 ± 0.001

 1.367 ± 0.005

0.232 ± 0.001

0.317 ± 0.009

Spreadable P

0.9 ± 0.15

0.809 ± 0.001

 0.883 ± 0.006

0.728 ± 0.003

0.643 ± 0.001

Spreadable D

0.4 ± 0.1

0.866 ± 0.001

 0.927 ± 001

0.346 ± 0.1

0.321 ± 0.005

Spreadable C

0.3 ± 0.1

0.613 ± 0.003

0.611 ± 002

0.184 ± 0.2

0.0112 ± 0.003

Gummy D

6.23 ± 0.2

0.804 ± 0.002

0.929 ± 001

5.0008 ± 0.15

4.0652 ± 0.001

Gummy PCho

6.22 ± 0.01

0.797 ± 0.001

0.910 ± 0.001

4.957 ± 005

4.511 ± 0.001

Gummy C

11.29 ± 0.01

0.758 ± 0.001

0.899 ± 005

8.557 ± 005

7.693 ± 0.005

Gummy PCar

16.30 ± 0.1

0.791 ± 002

0.852 ± 00.1

12.893 ± 0.1

10.984 ± 0.002

Back to article page