Products

Hardness (g)

Adhesive Force (g)

Resilience

Springiness (mm)

Bakery Snacks

BS1 (100%R)

641 ± 6.05^a

0.00 ± 0.00^b

0.010 ± 0.001^e

0.250 ± 0.031^d

BS2 (75%R:25%Ch)

430 ± 5.05^b

0.00 ± 0.00^b

0.020 ± 0.001^d

0.310 ± 0.021^c

BS3 (50%R:50%Ch)

319 ± 4.05^c

3.00 ± 0.21^a

0.030 ± 0.0^c

0.450 ± 0.021^b

BS4 (25%R:75%Ch)

289 ± 3.05^d

0.00 ± 0.00^b

0.060 ± 0.002^b

0.710 ± 0.021^a

BS5 (100%Ch)

233 ± 3.05^e

0.00 ± 0.00^b

0.070 ± 0.003^a

0.721 ± 0.021^a

Fried snacks

FS1 (100%R)

462 ± 5.95^b

4.00 ± 0.25^a

0.14 ± 0.01^c

0.22 ± 0.021^c

FS2 (75%R:25%Ch)

666 ± 5.99^a

0.00 ± 0.00^b

0.28 ± 0.02^b

7.01 ± 0.52^a

FS3 (50%R:50%Ch)

249 ± 4.05^c

0.00 ± 0.00^b

0.43 ± 0.08^a

1.72 ± 0.045^b