Application of Plant-Based Hydrocolloids on the Textural Profile of Vegan Gummies Supplemented with Turmeric and Black Pepper

<table class="figure-group"><tr class="fig-image" id="a"><td><object data="https://static.hindawi.com/articles/ijfs/volume-2024/7127635/figures/7127635.fig.005a.svgz" name="7127635.fig.005a" type="image/svg+xml"></object></td></tr><tr class="fig-caption"><td><b>(a) </b>Agar-agar</td></tr><tr class="fig-image" id="b"><td><object data="https://static.hindawi.com/articles/ijfs/volume-2024/7127635/figures/7127635.fig.005b.svgz" name="7127635.fig.005b" type="image/svg+xml"></object></td></tr><tr class="fig-caption"><td><b>(b) </b>Guar gum</td></tr><tr class="fig-image" id="c"><td><object data="https://static.hindawi.com/articles/ijfs/volume-2024/7127635/figures/7127635.fig.005c.svgz" name="7127635.fig.005c" type="image/svg+xml"></object></td></tr><tr class="fig-caption"><td><b>(c) </b>Combination of agar-agar and guar gum</td></tr></table>

<div>(a–c) Sensory scores of different levels of agar-agar and guar gum and a combination of both on vegan gummies.</div>

International Journal of Food Science

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Figure 5

Figure 5: Application of Plant-Based Hydrocolloids on the Textural Profile of Vegan Gummies Supplemented with Turmeric and Black Pepper 