Formulation and Evaluation of Iron-Rich Chocolate Spread from Sugarcane Syrup and Sunflower Seeds

Table 4

Texture profile of the prepared chocolate spread formulae.

Samples	Texture parameters
	Hardness	Adhesiveness	Springiness	Gumminess
	(N)	(mJ)	(mm)	(N)
Control	313.20^c ± 0.14	18.52^d ± 0.05	13.46^a ± 0.02	114.50^c ± 0.28
1	371.30^a ± 0.28	54.95^a ± 0.28	13.48^a ± 0.05	180.80^b ± 0.42
2	356.40^b ± 0.56	19.34^c ± 0.00	13.49^a ± 0.14	68.20^d ± 0.07
3	275.90^d ± 1.41	17.93^e ± 0.00	5.69^c ± 0.14	206.00^a ± 1.41
4	117.40^e ± 0.14	22.96^b ± 0.07	10.93^b ± 0.05	41.20^e ± 0.14

Different superscript letters within rows show the significance between samples (). All experiments were performed in triplicate and the data is presented as means ± S.D (one-way ANOVA).