Research Article
The Application of Raw Chickpeas and Nuts in the Development of Plant-Based Cheese Snack: Ideal Nutrition and Texture Properties
Table 3
The texture profile analysis results of all the samples.
| | Name | Cheese sample | PBC sample | Fermented PBC sample |
| | Hardness (kg) | a | b | a | | Gumminess (kJ) | a | b | c | | Cohesiveness | a | a | a | | Springiness (mm) | a | b | b | | Adhesiveness (kg) | a | b | a | | Chewiness (mJ) | a | b | c |
|
|
