Products | Hardness (g) | Adhesive Force (g) | Resilience | Springiness (mm) |
Bakery Snacks | ||||
BS1 (100%R) | 641 ± 6.05a | 0.00 ± 0.00b | 0.010 ± 0.001e | 0.250 ± 0.031d |
BS2 (75%R:25%Ch) | 430 ± 5.05b | 0.00 ± 0.00b | 0.020 ± 0.001d | 0.310 ± 0.021c |
BS3 (50%R:50%Ch) | 319 ± 4.05c | 3.00 ± 0.21a | 0.030 ± 0.0c | 0.450 ± 0.021b |
BS4 (25%R:75%Ch) | 289 ± 3.05d | 0.00 ± 0.00b | 0.060 ± 0.002b | 0.710 ± 0.021a |
BS5 (100%Ch) | 233 ± 3.05e | 0.00 ± 0.00b | 0.070 ± 0.003a | 0.721 ± 0.021a |
Fried snacks | ||||
FS1 (100%R) | 462 ± 5.95b | 4.00 ± 0.25a | 0.14 ± 0.01c | 0.22 ± 0.021c |
FS2 (75%R:25%Ch) | 666 ± 5.99a | 0.00 ± 0.00b | 0.28 ± 0.02b | 7.01 ± 0.52a |
FS3 (50%R:50%Ch) | 249 ± 4.05c | 0.00 ± 0.00b | 0.43 ± 0.08a | 1.72 ± 0.045b |