Table 2.
Changes in texture of the blanched lotus root samples
| Samples | Texture parameter |
| Hardness (g) | Adhesiveness (g·s) | Chewiness | Gumminess |
| Control1) | 4590.41±89.25a2) | -7.12±0.28a | 413.84±42.75a | 1091.00±56.96a |
| Blanching 1 min | 3643.35±33.23b | -54.72±9.87b | 320.60±43.70b | 423.66±24.92b |
| 3 min | 3240.81±135.41c | -85.43±4.48c | 234.76±38.28c | 338.82±13.85c |
| 5 min | 3011.38±49.34d | -88.27±9.81c | 197.14±21.39c | 314.00±25.26c |
No blanching.
Values in a column followed by different letters are significantly (p<0.05) different by Duncan’s multiple range test.