Table 6. MC, WAC and turbidity of texturized vegetable proteins produced with soy proteins

Sample1)	Moisture content (%)	Water absorption capacity (%)	Turbidity (%)
TISP	47.80±0.36b2)	13.85±0.68a	0.100±0.013b
TSF	51.21±2.58a	4.67±0.44b	0.352±0.018a
TDSF	50.24±0.70ab	5.23±0.63b	0.285±0.064a

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 (n=3) within each column followed by different superscript letters are significantly different (p<0.05).