Table 5 Texture properties of cooked sujebi according to the addition of ‘Baromi2’

Sieve size (mesh)	‘Baromi2’ content (%)	Hardnesss (N)	Adhesiveness (Nmm)	Springiness	Cohesiveness	Gumminess (N)	Chewiness (N)
Untreted	0	38.4±5.4ab	0.2±0.1ab	0.9±0.1ab	0.7±0.1a	27.0±4.9ab	22.5±4.4ab
100	10	45.3±6.8a	0.1±0.1c	0.9±0.1a	0.7±0.1a	28.2±4.7a	24.0±5.2a
	20	35.6±6.8b	0.2±0.1ab	0.9±0.1ab	0.7±0.1a	23.1±4.6b	18.6±4.1bcd
140	10	34.2±5.1b	0.1±0.1bc	0.9±0.1b	0.7±0.1a	22.5±5.2b	17.4±4.9cd
	20	24.7±6.9c	0.2±0.1a	0.9±0.1ab	0.7±0.1ab	16.7±5.7c	14.0±6.1de
200	10	36.3±4.9ab	0.2±0.1ab	0.8±0.1ab	0.7±0.1a	24.3±3.7ab	19.0±3.9bc
	20	26.1±2.7c	0.2±0.1a	0.9±0.1ab	0.7±0.1b	15.5±1.8c	12.4±1.9e

Values indicate the means of three replications (n = 3).
Different letters within the same column indicate significant differences (p<0.05).