Table 2. Textural properties of senior-friendly gelatin gels formulated with pork skin gelatin, κ-carrageenan, and calcium chloride

Sample number	Ingredient (%, w/v)			Response
	Gelatin	Carrageenan	Calcium chloride	Hardness (N/cm2)	Springiness (ratio)	Cohesiveness (unitless)	Gumminess (N/cm2)	Chewiness (N/cm2)
1	6.60	2.50	0.235	1.51	0.02	0.08	<0.01	0.12
2	33.00	2.50	0.235	21.92	0.95	0.87	17.94	18.98
3	6.60	6.25	0.235	1.21	0.02	0.14	<0.01	0.17
4	33.00	6.25	0.235	32.48	0.92	0.74	21.88	23.83
5	6.60	2.50	2.351	2.37	0.08	0.17	0.04	0.41
6	33.00	2.50	2.351	28.43	0.92	0.77	19.89	21.69
7	6.60	6.25	2.351	1.45	0.06	0.15	0.01	0.21
8	33.00	6.25	2.351	37.40	0.92	0.73	24.92	27.13
9	6.60	4.375	1.293	1.65	0.05	0.12	0.01	0.20
10	33.00	4.375	1.293	34.50	0.93	0.76	24.48	26.33
11	19.80	2.50	1.293	10.58	0.91	0.70	6.70	7.33
12	19.80	6.25	1.293	12.93	0.90	0.62	7.14	7.95
13	19.80	4.375	0.235	15.56	0.01	0.06	0.61	0.71
14	19.80	4.375	2.351	18.81	0.75	0.46	6.49	8.64
15	19.80	4.375	1.293	12.13	0.72	0.29	2.61	3.53
16	19.80	4.375	1.293	17.50	0.82	0.36	5.34	6.41
17	19.80	4.375	1.293	19.55	0.81	0.44	7.31	8.52
18	19.80	4.375	1.293	17.36	0.87	0.48	7.18	8.27
19	19.80	4.375	1.293	14.68	0.80	0.30	3.57	4.43
20	19.80	4.375	1.293	17.30	0.74	0.35	4.69	6.09