Table 4.
Texture profile analysis of the fish paste samples containing different concentrations of Curcuma aromatica powder

Properties	Control	2 CAP1)	3 CAP	4 CAP
Hardness(g/cm2)	110.15±9.25d	129.20±9.30c	135.41±9.15b	141.12±10.20a2)
Cohesiveness(%)	75.52±1.10d	79.12±1.15c	86.45±1.50b	89.85±1.62a
Springiness(%)	93.10±1.10d	95.97±1.15c	98.45±1.50b	101.85±1.62a
Gumminess(g)	531.15±1.30a	528.62±1.22b	512.21±1.20c	500.22±1.13d
Brittleness(g)	494.21±2.02d	428.10±1.55c	387.12±1.21b	350.85±1.15a

Refer to the legend in Table 1.
Values are mean±SD, different superscripts within a row (a-d) indicate significant different at p<0.05.