Table 4. Textual properties of macaron during storage at different conditions

	Storage time (weeks)	A¹⁾	B	C
Hardness (g)	0	914.43±50.89^b²⁾	914.43±50.89^b	914.43±50.89^a
	1	812.55±201.07^b	1,199.90±120.97^a	995.20±105.67^a
	2	1,320.28±124.79^a	613.12±43.91^c	596.96±52.67^b
	3	1,481.00±275.77^a	460.89±63.78^d	529.98±65.37^b
Gumminess	0	114.89±8.71^NS3)	114.89±8.71^a	114.89±8.71^aB
	1	120.59±46.55	71.36±16.52^b	86.24±43.53^b
	2	135.39±87.68	113.64±24.50^a	155.12±62.28^a
	3	163.18±52.83	108.23±23.05^a	104.63±31.82^aB
Chewiness	0	73.27±19.90^NS	73.27±19.90^a	73.27±19.90^aB
	1	75.02±35.06	31.55±10.52^b	42.14±28.09^b
	2	103.52±63.42	57.19±24.96^aB	96.82±52.82^a
	3	94.58±30.06	62.47±22.23^a	58.10±29.90^aB

A, refrigeration (4°C) storage; B, frozen storage and room temperature defrost (–20°C → 25°C); C, frozen storage and refrigeration defrost (–20°C → 4°C).
Mean±SD (n=3) within each column followed by the same letter are not significantly different (p<0.05).
NS, not significant.