Table 2. The effect of salt concentration and elephant foot yam flour on pH, gel strength and instrumental color of the gels
Elephant foot yam flour (%) | Salt concentration (%) | pH | Gel strength (N) | L* | a* | b* |
5 | 0.5 | 6.58 ± 0.24 | 1.60 ± 0.26a | 37.43 ± 1.36 | 12.23 ± 0.85 | 12.80 ± 1.39 |
1.0 | 6.73 ± 0.06 | 1.37 ± 0.76a | 40.27 ± 0.57 | 13.53 ± 0.59 | 13.43 ± 0.74 |
1.5 | 6.78 ± 0.03 | 1.83 ± 0.83a | 40.20 ± 1.60 | 13.73 ± 0.86 | 13.83 ± 1.53 |
2.0 | 6.74 ± 0.06 | 2.27 ± 0.40a | 40.47 ± 1.98 | 13.97 ± 1.36 | 13.62 ± 1.36 |
Mean | 6.61 ± 0.20a | 1.77 ± 1.28a | 42.33 ± 1.03b | 15.63 ± 1.67b | 15.63 ± 1.67b |
10 | 0.5 | 6.67 ± 0.02 | 5.73 ± 0.71b | 41.57 ± 1.17 | 16.67 ± 1.50 | 15.13 ± 1.81 |
1.0 | 6.67 ± 0.04 | 7.33 ± 0.85bc | 42.57 ± 1.51 | 15.33 ± 0.81 | 15.80 ± 1.85 |
1.5 | 6.69 ± 0.05 | 7.70 ± 0.82bc | 41.73 ± 1.36 | 15.43 ± 1.14 | 15.07 ± 1.29 |
2.0 | 6.68 ± 0.07 | 7.50 ± 0.92bc | 42.03 ± 0.65 | 15.30 ± 0.26 | 14.93 ± 0.85 |
Mean | 6.68 ± 0.18ab | 7.07 ± 1.37b | 41.96 ± 1.82b | 15.18 ± 1.61b | 15.18 ± 1.61b |
15 | 0.5 | 6.59 ± 0.07 | 9.27 ± 1.53c | 42.80 ± 0.95 | 15.63 ± 0.65 | 16.47 ± 1.21 |
1.0 | 6.63 ± 0.09 | 11.33 ± 0.96d | 42.23 ± 0.59 | 16.07 ± 0.45 | 15.80 ± 0.75 |
1.5 | 6.62 ± 0.07 | 13.80 ± 1.05e | 41.60 ± 1.66 | 15.27 ± 1.10 | 15.00 ± 2.82 |
2.0 | 6.60 ± 0.11 | 13.07 ± 0.46de | 42.70 ± 1.76 | 15.57 ± 0.95 | 15.27 ± 2.61 |
Mean | 6.70 ± 0.19b | 11.87 ± 1.63c | 39.59 ± 1.75a | 13.37 ± 1.58a | 13.37 ± 1.58a |
Data are presented as mean ± standard deviation.
Means within the same column are significantly different (p < 0.05).