Table 4. Texture analysis of macaron added with white sesame powder

	White sesame powder (%)
	0	15	30	45
Hardness (g)	680.77±15.67^1)a2)	569.27±22.46^b	510.50±31.46^c	443.26±6.01^d
Springiness	0.45±0.10^a	0.47±0.05^a	0.35±0.13^ab	0.26±0.07^b
Cohesiveness	0.17±0.04^a	0.19±0.05^a	0.13±0.08^ab	0.06±0.00^b
Gumminess	113.62±26.85^a	84.67±23.48^a	66.11±37.86^ab	31.21±3.40^b
Chewiness	53.42±23.93^a	40.66±14.87^ab	26.19±24.70^ab	8.12±2.39^b
Resillience	0.04±0.01^a	0.04±0.02^a	0.03±0.02^ab	0.01±0.00^b

All values are mean±SD (n=3).
Different letters (^a-d) in the same row are significantly different by Duncan’s multiple range test at p<0.05.