Table 4. Quality characteristics of senior-friendly gelatin gels formulated with κ-carrageenan and calcium chloride for tongue and gum intake

Trait	Control¹⁾	T1 (tongue intake)	T2 (gum intake)	SEM²⁾
pH	4.83^b	4.92^a	4.93^a	0.016
Nutritional composition
Moisture (g/100 g)	93.39^a	90.45^b	82.09^c	1.694
Protein (g/100 g)	6.45^c	6.65^b	11.36^a	0.802
Fat (g/100 g)	0.02	0.01	0.01	0.002
Ash (g/100 g)	0.05^c	1.21^b	2.35^a	0.332
Calcium (mg/100 g)	0.72^c	162.50^b	257.20^a	37.521
Dietary fiber (g/100 g)	0.05^c	1.08^b	3.18^a	0.463
Textural properties
Hardness (N/cm²)	6.34^a	1.93^c	4.97^b	0.663
Springiness (ratio)	0.07^b	0.04^b	0.21^a	0.027
Cohesiveness (unitless)	0.09^b	0.10^b	0.12^a	0.004
Chewiness (N/cm²)	0.59^a	0.18^b	0.57^a	0.068
Gumminess (N/cm²)	0.04^b	0.01^c	0.12^a	0.018

Control, only 6.60% (w/v) pork skin gelatin; T1, 6.605% (w/v) pork skin gelatin, 2.737% (w/v) κ-carrageenan, and 0.235% (w/v) calcium chloride for 2 N/cm² of targeted hardness; T2 11.331% (w/v) pork skin gelatin, 6.25% (w/v) κ-carrageenan, and 0.235% (w/v) calcium chloride for 5 N/cm² of targeted hardness.
SEM: standard error of the means.
Means sharing the same letters within a row are not significantly different at p<0.05 by Duncan’s multiple range test.