Table 3. Textural properties of jelly prepared with different gelling agents

Sample	Hardness (g/cm2)	Springiness (%)	Cohesiveness (%)	Chewiness (g)
Gelatin	175.13±3.67d1)	100.46±2.00a	96.09±3.64a	117.52±4.69d
Carraggenan	590.93±17.76c	79.31±2.19b	61.49±2.53c	251.71±15.12b
Konjac	773.18±113.67b	95.68±1.28a	78.62±3.60b	296.00±34.46a
Agar	3,511.17±103.92a	78.05±7.88b	13.69±4.02d	184.19±52.02c

Values are mean±SD of triplicate determinations. Different superscripts within a column indicate significant differences (p<0.05).