Table 4. Texture profile analysis of dairy whipped cream and plant-based pea protein whipped cream

Samples	Hardness (N/cm2)	Springiness (%)	Cohesiveness (%)	Adhesiveness (N)
CON1)	0.91±0.022)b3)	103.03±0.38b	103.03±0.38c	−0.33±0.01b
PP	0.78±0.04a	89.23±1.18a	63.40±0.36a	−0.21±0.01c
UPP	1.27±0.04c	101.53±1.64b	79.77±1.89b	−0.45±0.00a

CON, commercially available dairy whipped cream; PP, plant-based pea protein whipped cream; UPP, plant-based ultrasonicated pea protein whipped cream.
Values are mean±SD (n=3).
^a-cMeans significantly different between groups of samples by Duncan’s multiple range test (p<0.05).