Table 4 Textural properties of the macarons containing different amounts of cabbage powder
| Cabbage powder content (%) |
|
| 0 | 1 | 3 | 5 | 7 |
|
| Hardness (g/cm2) | 2,773.60±323.14b1) | 3,119.59±195.73ab | 3,178.35±225.38ab | 3,463.22±237.75a | 3,468.25±187.03a |
| Cohesiveness (%) | 15.72±1.75c | 17.43±2.14b | 18.15±1.34b | 18.65±1.73a | 18.52±1.52a |
| Springiness (%) | 53.80±2.24b | 72.65±2.19a | 72.08±1.54a | 76.23±2.05a | 76.32±1.33a |
| Gumminess (g) | 210.84±17.95b | 161.57±18.57b | 211.86±17.45b | 313.25±25.43a | 341.11±18.31a |
| Brittleness (g) | 115.91±8.73b | 117.71±8.52b | 156.17±9.23b | 238.67±11.21a | 266.53±12.12a |
1)Values are mean±SD (n=5), means followed by the same letter in a row were not significantly different (p<0.05).