Table 4. Texture profile analysis and cutting strength of texturized vegetable proteins produced with soy proteins

Sample¹⁾	Hardness (g)	Springiness	Gumminess (N)	Chewiness	Cohesiveness (N)	Cutting strength (g/cm²)
TISP	2,123.75±125.51^a2)	0.82±0.00^a	16.33±1.42^a	13.36±1.13^a	0.78±0.02^a	1,816.40±134.33^a
TSF	475.44±69.92^c	0.66±0.02^b	2.87±0.50^c	1.90±0.39^c	0.61±0.01^b	905.60±83.14^c
TDSF	1,461.88±214.78^b	0.67±0.01^b	7.72±0.51^b	5.16±0.25^b	0.54±0.04^c	1,218.80±109.42^b

TISP, texturized vegetable protein using isolated soy protein; TSF, texturized vegetable protein using soy flour; TDSF, texturized vegetable protein using defatted soy flour at 80°C.
Mean±SD (texture profile analysis, n=16; cutting strength, n=5) within each column followed by different superscript letters are significantly different (p<0.05).