Table 5. pH and Hunter’s color value of texturized vegetable proteins produced with soy proteins

Sample1)	pH	Hunter’s color value
		L*	a*	b*
TISP	7.10±0.06a2)	52.86±0.57c	5.48±0.14b	17.00±1.10c
TSF	6.82±0.00b	61.48±0.84a	3.68±0.07c	21.66±0.24a
TDSF	6.75±0.02c	56.90±0.83b	6.13±0.62a	20.13±0.13b

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 (pH, n=3; Hunter’s color value, n=9) within each column followed by different superscript letters are significantly different (p<0.05).