Table 4
Comparison of textural properties of soybean tofu prepared with a fresh chlorella powder

Concentrations of chlorella (%)	Characteristics of tofu texture
Concentrations of chlorella (%)	Hardness (kg)	Fracturability (kg)	Elasticity	Adhesiveness (cm²)	Cohesiveness	Gumminess¹⁾	Chewiness²⁾
0.0	0.58±0.04^d3)	0.23±0.01^c	0.92±0.01^c	0.60±0.02^e	0.41±0.01^c	0.24±0.02^d	0.22±0.02^c
0.5	0.61±0.04^d	0.25±0.01^c	0.94±0.01^b	0.69±0.05^d	0.43±0.01^c	0.27±0.02^c	0.25±0.02^c
1.0	0.70±0.04^c	0.29±0.02^b	0.95±0.01^b	0.83±0.02^c	0.45±0.01^b	0.31±0.03^c	0.30±0.03^b
1.5	0.74±0.06^b	0.30±0.04^b	0.95±0.01^b	0.86±0.01^b	0.46±0.01^b	0.34±0.03^b	0.30±0.03^b
2.0	0.88±0.10^a	0.37±0.05^a	0.97±0.01^a	0.94±0.08^a	0.49±0.01^a	0.43±0.05^a	0.42±0.05^a

Gumminess, Hardness×Cohesiveness.
Chewiness, Hardness×Cohesiveness×Elasticity.
Means followed by the same letters are not significantly different at p≤0.05 by Duncan multiple range test.