Table 5. Effect of ultra-sonication on texture of baked egg white

Treatments¹	Hardness (kg)	Cohesiveness (%)	Springiness (mm)	Gumminess (kg)	Chewiness (kg* mm)
C	0.12^C	1.24	1.34^B	0.17^AB	0.24^B
T1	0.11^C	1.17	3.95^AB	0.13^B	0.79^B
T2	0.24^AB	1.27	3.48^AB	0.3^AB	0.87^B
T3	0.2^ABC	1.2	2.73^AB	0.23^AB	0.54^B
T4	0.16^BC	1.41	1.91^B	0.13^B	0.94^B
T5	0.3^A	1.25	4.8^A	0.38^A	1.82^A
SEM	0.02	0.05	0.39	0.03	0.17