Table 5 Textural properties of chicken breast jerky prepared using different types of sweeteners

Sweeteners1)	Texture parameters
	Hardness (g)	Cohesiveness	Springiness (mm)	Gumminess (g)	Chewiness (mJ)
	WS	9775.3±454.7^ns2)	0.7±0.1^ab3)	1.8±0.2^a	6944.3±873.3^ns	120.8±32.5^ab
BS	10210.0±319.1	0.7±0.1^ab	1.0±0.3^c	6818.7±1070.4	64.1±11.6^d
RS	10095.7±116.7	0.6±0.1^b	1.9±0.3^a	5864.3±827.2	108.8±6.0^bc
FO	9799.0±168.9	0.7±0.1^ab	1.3±0.2^bc	6778.3±757.3	85.4±1.9^cd
PC	9780.3±147.2	0.7±0.1^a	2.0±0.2^a	7202.3±754.7	137.3±2.1^a
RCE	10222.7±130.3	0.6±0.1^ab	1.7±0.2^ab	6534.3±691.0	108.6±8.9^bc
H	10028.0±417.5	0.7±0.1^ab	1.0±0.3^c	6935.0±1019.0	65.1±12.4^d

WS, white sugar; BS, brown sugar; RS, rice syrup; FO, fructo-oligosaccharide; PC, pineapple concentrate; RCE, Rubus coreanus extract; H, honey.
ns, not significant.
All values are mean±SD (five determinations). Values with different superscript letters in the same column are significantly different by Duncan’s multiple range test at p<0.05. a>b>c>d.