Nutritional Content and Characteristics of Pumpkin Cream Soup with Tempeh Addition as Supplementary Food for Elderly

Table 3

Physical properties of cream soup formulas.

F	pH	Viscosity (cP)	Rehydration power (%)	Yields (%)
A1B0	^ab	^a	NA	NA
A1B1	^a	^ab	NA	NA
A1B2	^a	^a	NA	NA
A2B0	^c	^d	^b	26.90%
A2B1	^bc	^bc	^a	29.44%
A2B2	^bc	^c	^a	20.80%

F: formulas; NA: not analysed. Values are from three replications; the different superscripts in one column denote significant differences ().