## 3 Results and Discussion
### Flow Curves of Tested Film-Forming Solutions
#### 3.1.1 _Gelatine_ Solutions with Pumpkin Puree
\begin{table}
\begin{tabular}{c c c c c c} \hline  & \multicolumn{4}{c}{**Gelatin (PGEL)**} \\ \hline  & SS & Degrees of freedom & MS & F & \(p\)-value \\ \hline The addition of & & & & & \\ pumpkin puree & 0.009547 & 1 & 0.009547 & 35305.94 & 0.000 \\ Solution & & & & \\ concentration & & & & \\ The addition of & & & & \\ pumpkin puree & 0.002092 & 2 & 0.001046 & 3868.56 & 0.000 \\ concentration & & & & \\ \hline \multicolumn{4}{c}{Soy protein isolate (SPI)} \\ \hline Concentration [\%] & \(k\) & \(n\) & R\({}^{2}\) &
\begin{tabular}{c} Apparent \\ viscosity [Pa-s] \\ \end{tabular} \\ \hline
4 & 0.1310 & 0.4816 & 0.999 & 0.0170 \(\pm\) 0.0004 \\
8 & 0.1858 & 0.5737 & 0.999 & 0.0350 \(\pm\) 0.0003 \\
12 & 0.3941 & 0.6301 & 1 & 0.0927 \(\pm\) 0.0004 \\ \hline \multicolumn{4}{c}{Statistical analysis of the effect of pumpkin puree concentration and addition on the apparent viscosity of soy protein isolate solutions} \\ \hline  & SS & Degrees of freedom & MS & F & \(p\)-value \\ \hline The addition of & & & & \\ pumpkin puree & 0.009073 & 1 & 0.009073 & 137739.3 & 0.000 \\ Solution & & & & \\ concentration & & & & \\ pumpkin puree & 0.004227 & 2 & 0.002113 & 32083.4 & 0.000 \\ concentration & & & & \\ \hline \multicolumn{4}{c}{Sodium alginate (SA)} \\ \hline Concentration [\%] & \(k\) & \(n\) & R\({}^{2}\) &
\begin{tabular}{c} Apparent \\ viscosity [Pa-s] \\ \end{tabular} \\ \hline
1 & 0.4555 & 0.7718 & 1 & 0.1866 \(\pm\) 0.0007 \\
1.5 & 0.8642 & 0.6951 & 1 & 0.2621 \(\pm\) 0.0011 \\
2 & 1.258 & 0.7385 & 1 & 0.4522 \(\pm\) 0.0014 \\ \hline \multicolumn{4}{c}{Statistical analysis of the effect of pumpkin puree concentration and addition on the apparent viscosity of sodium alginate solutions} \\ \hline  & SS & Degrees of freedom & MS & F & \(p\)-value \\ \hline The addition of & & & & \\ pumpkin puree & 0.211910 & 1 & 0.211910 & 343554.4 & 0.000 \\ Solution & & & & \\ concentration & & & & \\ The addition of & & & & \\ pumpkin puree & 0.028787 & 1 & 0.028787 & 46670.4 & 0.000 \\ concentration & & & & \\ \hline \multicolumn{4}{c}{High-methylated apple pectin (HMAP)} \\ \hline Concentration [\%] & \(k\) & \(n\) & R\({}^{2}\) &
\begin{tabular}{c} Apparent \\ viscosity [Pa-s] \\ \end{tabular} \\ \hline
1 & 0.1644 & 0.6746 & 0.9991 & 0.0460 \(\pm\) 0.0001 \\
1.5 & 0.2694 & 0.6960 & 0.9995 & 0.0820 \(\pm\) 0.0011 \\
2 & 0.4526 & 0.7122 & 0.9999 & 0.1468 \(\pm\) 0.0010 \\ \hline \multicolumn{4}{c}{Statistical analysis of the effect of pumpkin puree concentration and addition on the apparent viscosity of high-methylated apple pectin solutions} \\ \hline \end{tabular}
\end{table} 
Table 2: _Cont._The viscosity of composite gelatine solutions with the addition of pumpkin puree ranges from 0.0285-0.8600 [Pa-s] and is directly proportional to changes in gelatine concentration in the tested solutions, which confirms the tendency observed for solutions without the addition of pumpkin puree, obtained in the studies of [PERSON] et al. [27]. At the same time, it was found that compared to gelatine solutions without the addition of puree (0.0024-0.0100 Pa-s) [27], the range of viscosity values obtained for composite film-forming solutions with vegetable addition was ten times higher (Table 2). The multivariate analysis of variance carried out at the significance level \(\alpha=0.05\) showed a statistically significant effect of pumpkin puree addition to composite gelatine-based solutions and gelatine concentration on the viscosity of the tested film-forming solutions. There was also an interaction between the addition of pumpkin puree and the concentration of gelatine (Table 2). This means that the addition of pumpkin puree increases the effect of the concentration on the viscosity of the solution, which results from the observations carried out by [PERSON] et al. [27] in tests performed for pure film-forming gelatine solutions. [PERSON] et al. [29] studied a mixture of casein glycomacropeptide and gelatine solutions mixed in the ratio of 75:25, 50:50, and 25:75, and the final concentration of proteins in the solution was 1%.