Overview of texture analysis with mean values of the samples and with P values from the one-way ANOVA tests of significance
Sample
Hardness 1 (N)
Hardness 2 (N)
Springiness (mm)
Cohesiveness (ratio)
Control
10.7
9.5
9.3
0.54
Oven dried
11.7
10.0
9.6
0.55
Vacuum dried
12.0
10.3
9.7
0.56
Freeze dried
12.8
10.3
10.3
0.58
P values
P = 0.17
P = 0.38
P = 0.24
P = 0.24
Declarations
Acknowledgments
We thank Valia Christidou, Devon Petrie, and Ken Unadkat at London South Bank University for guidance and access to facilities to conduct this research.
Author contributions
SBS: Conceptualization, Investigation, Writing—original draft, Writing—review & editing. SØS: Writing—review & editing, Validation. Both authors have read and approved the submitted version.
Conflicts of interest
The authors declare that they have no conflicts of interest.
Ethical approval
Ethical approval was obtained from Devon Petrie, Ethics Lead for National Bakery School, London South Bank University, Reference number HSEC2223010/26/01/2023.
Consent to participate
Consent to participate was obtained for the involved persons taking part in the sensory analysis of the baked muffins.
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