Table 4. Texture of ganache added with different amounts of Porphyra tenera powder

	Control¹⁾	PTP1	PTP2	PTP3
Hardness (g)	35.98±1.19²⁾^d3)	79.57±1.85^c	115.47±2.87^b	135.80±3.33^a
Springiness	0.99±0.01^b	0.99±0.00^ab	1.00±0.00^a	0.99±0.00^ab
Cohesiveness	0.46±0.01^c	0.48±0.01^bc	0.51±0.02^ab	0.52±0.03^a
Gumminess	16.55±0.50^d	38.33±1.65^c	59.17±1.82^b	71.07±2.91^a
Chewiness	16.31±1.36^d	38.10±0.65^c	58.94±1.91^b	70.59±2.76^a

Control, ganache without Porphyra tenera powder; PTP1, 1% Porphyra tenera powder ganache; PTP2, 2% Porphyra tenera powder ganache; PTP3, 3% Porphyra tenera powder ganache.
All values are mean±SD.
Different letters in the same row are significantly different by Duncan’s multiple range test at p<0.05.