Nutritional Quality Characteristics of Different Types of Guangdong-Style Mooncakes

Table 2

Firmness and cohesiveness of different types of Guangdong-style mooncakes.

Mooncake type	Firmness (N)	Cohesiveness
DYLP	148.91 ± 63.62	2.93 ± 1.84
SYLP	221.14 ± 58.29	3.29 ± 1.71
LP	219.76 ± 65.00	3.34 ± 1.78
BP	226.37 ± 116.38	3.7 ± 1.05
FF	268.55 ± 114.54	3.43 ± 1.88
FK	362.91 ± 114.11	4.63 ± 2.97

Means without a common letter differ ().
DYLP: double-yolk lotus seed paste mooncake; SYLP: single-yolk lotus seed paste mooncake; LP: pure lotus seed paste mooncake; BP: bean paste mooncake; FF: fruit flavor mooncake; FK: five-kernel mooncake.