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Table 4.
Density structured cream-blown candy pastes with the addition of chia seeds (p≤0,05, n=5, у=3,0…4,5%).
| Samples of structured cream‐blown candy pastes | Density of samples, kg/m3 | ||
|---|---|---|---|
| With agar | With pectin | With modified starch | |
| Without additive (control) | 600,0 | 590,0 | 935,0 |
| With the addition of chia seeds, %: wholea /crushedb | |||
| 30 / 30 | 575,0 | 560,0 | 890,0 |
| 30 / 40 | 570,0 | 565,0 | 920,0 |
| 40 / 30 | 565,0 | 560,0 | 910,0 |
| 40 / 40 | 590,0 | 570,0 | 930,0 |
| 40 / 50 | 620,0 | 615,0 | 950,0 |
| 50 / 40 | 620,0 | 610,0 | 950,0 |
| 50 / 50 | 645,0 | 630,0 | 975,0 |
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