Chemical Composition, Functional Properties, and Effect of Inulin from Tunisian Agave americana L. Leaves on Textural Qualities of Pectin Gel

Table 5

Texture parameters of different prepared gels with inulin and commercial high-methoxy pectin (PHM).

Parameters	Firmness (N)	Cohesiveness	Elasticity (mm)	Chewiness (N·mm)	Adhesiveness (N/mm)
Commercial Inulin	0.6836 ± 0.3068^a	0.3294 ± 0.0236^a	14.7903 ± 0.1655^a	4.1992 ± 0.0013^a	1.2318 ± 0.0583^a
Commercial PHM	5.7238 ± 1.3484^b	0.2762 ± 0.0123^a	14.2419 ± 0.1125^a	26.8461 ± 0.1425^b	7.4136 ± 0.0263^b
Commercial Inulin + Commercial PHM	0.1838 ± 0.1440^a	0.4138 ± 0.3784^a	9.2336 ± 0.3594^b	1.0684 ± 1.3346^a	0.9902 ± 0.1792^a
Commercial PHM + Agave Inulin	0.3554 ± 0.0550^a	0.3149 ± 0.0906^a	10.1741 ± 1.0038^b	1.2663 ± 0.3407^a	1.3051 ± 0.1636^a

Means in the same column with different letters are significantly different (𝑃<0.05).