Table 5: Texture analysis of reduced-sodium chicken meat burgers formulated with passion fruit peel and green banana biomass flours.

Formulations Firmness* (N) Chewing* (J) Elasticity*
(mm)
Cohesiveness*
(Dimensionless)
F1 300 ± 3b 188 ± 2a 1.00 ± 0.01a 0.6 ± 0.3a
F2 561 ± 1a 251 ± 4a 0.7 ± 0.6a 0.5 ± 0.1a
F3 455 ± 1a 229 ± 2a 1± 1a 0.5 ± 0.4a
F4 506 ± 1a 172 ± 1a 0.7 ± 0.6a 0.40 ± 0.01a

F1, F2, F3, F4 - Standard hamburger, hamburger made with green banana biomass flour, hamburger made with passion fruit peel flour and hamburger made with flour mix respectively.