Table 9. Textural characteristics of sourdough bread prepared with different amounts of banana sour starter

Items Banana sour starter (%)
Control 10 20 30 50
Springiness (%) 88.22±1.491)a2) 88.35±0.54a 88.94±1.48a 89.22±1.28a 90.50±2.43a
Cohesiveness (%) 72.68±2.29c 74.11±1.77bc 74.32±2.12bc 77.19±0.82ab 79.60±3.08a
Gummines (g) 284.03±87.23a 313.05±60.08a 251.62±51.71ab 213.43±17.23ab 169.42±10.86b
Brittleness (g) 251.13±81.89a 276.73±54.26a 224.26±49.79ab 190.53±17.53ab 153.25±9.12b
Hardness (g/cm2) 3.84±0.40ab 4.61±0.88a 3.72±0.77ab 3.18±0.27bc 2.59±0.29c
Each value represents the mean±SD of three determinations (n=3).
Mean with different superscripts in the same row (a-c) are significantly different at p<0.05 by Duncan’s multiple range test.