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Table 3.

Adhesion strength of structured cream-blown candy pastes (p≤0,05, n=5, у=3,0…4,5%).

Samples of structured cream‐blown candy pastes Adhesion strength of samples, Pa
With agar With pectin With modified starch
Without additive (control) 275,3 262,9 380,7
With the addition of chia seeds, %: wholea /crushedb
30 / 30 280,4 265,3 384
30 / 40 290,6 272 396
40 / 30 283,4 267,9 388
40 / 40 301,9 284,5 413,2
40 / 50 308,6 289,3 426,8
50 / 40 303,8 280,2 420,3
50 / 50 312,1 303,4 441,7
a

% by the weight of dry protein

b

% by the mass of fat

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