Experimental treatment codes

Table 1: Color properties
Experimental treatment codes
T1 T2 T3 T4 T5 T6
L 56.09±0.22a 44.38±0.33a 50.88±0.44a 49.73±1.19a 47.11±1.40a 43.82±2.75a
a -0.15±0.01a 10.56±0.78c 9.93±0.97c 9.74±0.61c 8.83±0.99b 6.98±0.90b
b 11.37±0.04b 15.18±0.01b 16.75±0.56b 11.89±1.15b 12.24±0.45b 11.71±1.08c
Data are given as mean values ± standard deviation (n = 3). Different letters within the same row indicate significant differences (Tukey’s test, p < 0.05) between mean values.
In this table T1 in b should be labeled as “b”, T3 in L should be labeled as “a”, T4 in L should be labeled as “a” and in b should be labeled as “b”, T5 in L should be labeled “a” and in b should be labeled as “b” and in a should be labeled as ”b”, and T6 in L should be labeled as “a” and in b should be labeled as “c”.
Table 2: Texture profile Analysis
Experimental treatment codes
T1 T2 T3 T4 T5 T6
Hardness
(N) 3.04±0.82a 11.88±1.15a 15.04±3.16a 33.55±2.90a 66.68±3.21b 76.21±0.84b
resilience 0.25±0.05a 0.16±0.02d 0.22±0.02d 0.22±0.04d 29.32±2.98b 26.55±1.58e
cohesion 0.61±0.08b 0.40±0.05d 0.54±0.03d 0.61±0.05d 0.61±0.04d 0.57±0.01f
springiness 0.88±0.03b 0.73±0.05d 0.82±0.02d 0.85±0.03d 86.44±1.98a 88.45±2.44a
gumminess 1.88±0.68b 3.26±2.10b 8.06±1.48b 22.46±2.93b 37.25±1.01c 51.10±7.03c
chewiness 1.53±0.60b 2.71±0.92c 6.52±1.12c 19.15±3.02c 36.86±3.65c 42.52±4.78d
Data are given as mean values ± standard deviation (n = 3). Different letters within the same row indicate significant differences (Tukey’s test, p < 0.

05) between mean values.
In T1 for gumminess and chewiness labeled as “b”, and in springiness and cohesion.
In T2 Hardness should be labeled as “a”, and gumminess should be labeled as “b”, the chewiness as “c” and resilience -cohesion-springiness as “d”.
In T3 Hardness should be labeled as “a”, gumminess as “b”, chewiness as “c”, and resilience – cohesion- springiness as “d”.
In T4 Hardness should be labeled as “a”, gumminess as “b”, chewiness labeled as “c”, and resilience – cohesion- springiness as “d”.
In T5 springiness should be labeled as “a”, hardness labeled as “b”, and cohesion as “d”.
In T6 springiness should be labeled as “a”, hardness labeled as “b”, gumminess as “c”, chewiness as “d”, and resilience as “e”, and cohesion labeled as “f”.
Anything I did not mention is correct.

Figure 1
Please labeled T1 as “a”, T5 labeled as “c”.

Please for a black column in T4 and T5 should be labeled as “bc” and T6 as “ bd”.
Table 4: Analysis for moisture and fat.
Experimental treatment codes
T1 T2 T3 T4 T5 T6
Moisture: raw 81.39±0.53a 79.44±0.60a 84.07±0.12a 81.44±1.58a 81.04±0.37a 79.87±0.91a
Moisture: fried 53.47±1.75b 42.00±7.54b 49.67±2.52ab 50.83±0.76ab 48.89±1.47ab 58.25±1.94b
Fat: raw 1.67±0.58b 2.11±0.44b 0.97±0.01b 0.95±0.05b 1.04±0.12b 0.96±0.02a
Fat: fried 10.76±0.35a 6.49±0.27a 7.00±0.00a 4.66±1.16a 2.92±0.06a 1.62±0.56a
Data are given as mean values ± standard deviation (n = 3). Different letters within the same row indicate significant differences (Tukey’s test, p < 0.05) between mean values.
In T1 fat fried should be labeled as “a” and fat raw as “b”.
In T2 moisture fried should be labeled as “b”, and fat fried as “a” and fat raw as “b”.
In T3 moisture raw should be labeled as “a”, and fat fried as “a” and fat raw as “b”.
In T4 fat fried as “a” and fat raw as “b”.
In T5 fat raw as “b”.
Anything I did not mention is correct.