Table 4.
Changes in texture of the frozen lotus root samples

Samples	Texture parameter
	Hardness (g)	Adhesiveness (g·s)	Chewiness	Gumminess
	Control1)	4590.41±89.25a)	-7.12±0.28a	413.84±42.75a	1091.00±56.96a
Frozen at -20°C	1170.27±99.52 d	-139.30±4.62 c	50.22±6.49 c	172.34±23.81 b
-70°C	1967.19±116.19b	-98.15±6.57b	93.31±2.84b	225.61±12.46b
-196°C	1491.31±54.27c	-99.40±8.57b	83.54±6.04bc	192.49±10.26b

No blanching.
Values in a column followed by different letters are significantly (p<0.05) different by Duncan’s multiple range test.