Table 3. pH and Hunter’s color value of texturized vegetable protein with different soybean seed coat content

Seed coat content (%)	pH	Hunter’s color value
Seed coat content (%)	pH	L^*	a^*	b^*
0	6.90±0.01^a1)	58.83±1.41^a	4.28±0.25^b	21.83±2.29^a
3	6.90±0.01^ab	59.63±1.92^a	4.43±0.58^ab	21.51±1.59^ab
6	6.89±0.01^bc	58.96±0.85^a	4.53±0.42^ab	20.18±0.52^b
9	6.87±0.01^c	57.21±1.23^b	4.80±0.32^a	22.07±0.43^a

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).