Table 3. pH and Hunter’s color value of soy proteins used in texturized vegetable protein

Sample1)	pH	Hunter’s color value
		L*	a*	b*
ISP	7.16±0.07a2)	83.36±0.06b	1.07±0.03a	19.76±0.29b
SF	6.68±0.04b	89.69±0.21a	−0.45±0.04c	18.40±0.15c
DSF	6.61±0.03b	78.85±0.06c	0.71±0.07b	29.41±0.25a

ISP, isolated soy protein; SF, soy flour; DSF, defatted soy flour.
Mean±SD (pH, n=3; Hunter’s color value, n=9) within each column followed by different superscript letters are significantly different (p<0.05).