Table 6.
Texture of Yanggeng added with different amount of aged black chestnut inner shell powder

	Control	ACI1) 1%	ACI 3%	ACI 5%
Hardness (g)	4,288±2782)^a3)	3,834±241^b	3,537±168^bc	2,997±340^c
Springness	0.974±0.020^a	0.937±0.009^b	0.885±0.021^c	0.827±0.021^d
Cohesiveness	0.563±0.025^a	0.510±0.020^b	0.498±0.011^b	0.430±0.011^c
Gumminess	4,287±329^a	3,634±341^b	3,357±242^bc	2,996±340^c
Chewiness	4,283±330^a	3,631±341^b	3,334±217^bc	2,994±339^c
Resilience	0.028±0.001^a	3,631±341^b	0.018±0.001^c	0.017±0.001^c

ACI, aged black chestnut inner shell. Percentage means the weight % of total flour weight.
All values are Mean±SD (n=3).
Different superscripts in the same row (aged black chestnut inner shell) are significantly different by Duncan’s multiple range test at p<0.05.