Table 2. Texture profile analysis and cutting strength of texturized vegetable protein with different soybean seed coat content

Seed coat content (%)	Hardness (g)	Springiness	Gumminess (N)	Chewiness	Cohesiveness (N)	Cutting strength (g/cm²)
0	1,712.50±182.51^c1)	0.68±0.03^a	9.02±1.01^c	6.15±0.67^c	0.54±0.03^b	1,098.00±38.10^c
3	1,867.50±143.66^bc	0.67±0.04^a	10.08±1.43^c	6.79±1.25^c	0.55±0.05^ab	1,147.67±42.74^b
6	2,044.17±157.22^b	0.69±0.02^a	11.59±0.71^b	7.98±0.59^b	0.58±0.03^a	1,098.00±57.13^c
9	2,384.17±475.37^a	0.70±0.04^a	13.24±2.92^a	9.27±2.24^a	0.57±0.04^ab	1,187.00±45.58^a

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).