Characterization of Spirulina-Alginate Beads Formed Using Ionic Gelation

Table 2

Mean length and thickness of spirulina-alginate beads.

Gelation	Sodium Alginate %	Calcium Chloride %	Thickness (mm)	Length; (mm)
External	1%	10%	1.40 ± 0.09c	2.11 ± 0.25c
	1%	15%	1.58 ± 0.09cb	2.08 ± 0.16c
	7%	10%	2.48 ± 0.09a	4.77 ± 0.30a
	7%	15%	2.39 ± 0.017a	4.48 ± 0.25a
Internal	0.50%	2%	1.42 ± 0.12c	3.03 ± 0.23b
	1.50%	2%	1.68 ± 0.23b	2.98 ± 0.28b

Data reported is mean ± standard deviation (n=10). Values for each treatment with different letters are significantly different (α = 0.05).