Table 4. Texture profile analysis of tofu with the addition of Peucedanum japonicum Thunberg root extract

Sample¹⁾	Control	RT5	RT7.5	RT10
Hardness (N)	29.08±4.04^2)b	26.45±8.51^ab	20.67±3.32^a	26.05±7.08^ab
Springiness (mm)	11.22±0.68^a	11.33±0.57^a	10.80±0.58^a	10.88±0.46^a
Cohesiveness	0.41±0.08^a	0.38±0.07^a	0.39±0.06^a	0.38±0.05^a
Gumminess (N)	18.03±2.08^b	11.23±1.81^a	9.13±1.56^a	10.03±3.48^a
Chewiness (mJ)	162.81±40.23^b	156.02±49.74^b	99.56±20.01^a	109.60±38.48^a
Adhesiveness (mJ)	0.29±0.09^a	0.36±0.16^ab	0.43±0.07^b	0.42±0.11^b

Refer to Table 1 for abbreviations.
Data are expressed as the mean±SD.
Means with different letters within a same row are significantly different (p<0.05).