Table 5: Texture parameters of different prepared gels with inulin and commercial high-methoxy pectin (PHM).

ParametersFirmness (N)CohesivenessElasticity (mm)Chewiness (N·mm)Adhesiveness (N/mm)

Commercial Inulin0.6836 ± 0.3068a0.3294 ± 0.0236a14.7903 ± 0.1655a4.1992 ± 0.0013a1.2318 ± 0.0583a
Commercial PHM5.7238 ± 1.3484b0.2762 ± 0.0123a14.2419 ± 0.1125a26.8461 ± 0.1425b7.4136 ± 0.0263b
Commercial Inulin + Commercial PHM 0.1838 ± 0.1440a0.4138 ± 0.3784a9.2336 ± 0.3594b1.0684 ± 1.3346a0.9902 ± 0.1792a
Commercial PHM + Agave Inulin 0.3554 ± 0.0550a0.3149 ± 0.0906a10.1741 ± 1.0038b1.2663 ± 0.3407a1.3051 ± 0.1636a

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