Table 6.
Textural characteristics of bread crumb with different concentration of lotus leaf powder

Treatment1)	Hardness (g/cm²)	Cohesiveness (%)	Springiness (%)	Chewiness (g)
Control	44.08±6.05^d2)	99.75±4.56^b	97.72±2.85^b	81.84±9.85^d
LLP-1	48.39±4.51^c	97.08±8.09^b	99.56±2.67^ab	93.47±6.84^c
LLP-2	54.59±4.91^b	100.24±2.06^ab	99.87±2.33^a	108.75±9.49^b
LLP-3	62.46±7.79^a	104.09±5.53^a	100.33±2.54^a	120.63±9.17^a

LLP-1, Added with lotus leaf powder at 1%; LLP-2, Added with lotus leaf powder at 2%; LLP-3, Added with lotus leaf powder at 3%.
Values are mean±SD, and means with different superscripts in the same column are significantly different at p<0.05 by Duncan’s multiple range test.