Table 2 Mean1) values for the moisture and total lipid contents and the oil uptake reduction of control, tofu and NSP (non-starch polysaccharide)-tofu doughnuts

Doughnut	NSP2)		Moisture (%, w.b)	Total lipid (%, d.b)	Oil uptake reduction (%)
	Ionicity	Type
	Control	-				-	28.0±0.3c	44.1±0.0a	-
Tofu	-	-	30.1±0.1b	39.3±0.1b	10.8±0.1o
NSP-tofu	Neutral	GG	30.8±0.1a	32.2±0.1g (33.3±0.2)3)	27.0±0.2f
		LBG	31.0±0.2a	32.5±0.2g (34.6±0.1)3)	26.4±0.1i
		CN40H	30.7±0.3ab	38.3±0.1c (43.9±0.3)3)	13.2±0.1n
		CN15U	30.7±0.2a	37.5±0.0d (41.0±0.2)3)	15.1±0.0l
		CN10T	30.3±0.1ab	30.6±0.4h (36.5±0.0)3)	30.6±0.5d
	Anionic	NaA	30.4±0.1ab	26.0±0.1k (38.9±0.1)3)	41.2±0.2a
		GLG	31.1±0.1a	38.1±0.1c (40.4±0.5)3)	13.7±0.1m
		XAT	31.5±0.5a	28.3±0.1i (30.6±0.8)3)	35.8±0.1c
		LMP	31.3±0.3a	31.0±0.0h (44.6±0.7)3)	29.8±0.2d
		ALMP	31.0±0.2a	30.8±0.2h (43.3±1.8)3)	30.1±0.1d
		HMP	31.0±0.1a	27.2±0.1j (42.5±0.5)3)	38.4±0.3b
		κC	30.9±0.3a	36.9±0.0e (44.0±0.1)3)	16.3±0.2k
		ιC	31.4±0.2a	33.1±0.1f (42.3±0.2)3)	25.1±0.0j
		λC	31.4±0.3a	30.9±0.1h (37.6±0.0)3)	29.0±0.1e

Mean values of three replicate measurements; Values sharing the same uppercase letters within columns are not significantly different at p<0.05.
GG, guar gum; LBG, locust bean gum; CN40H, CN15U, CN10T, hydroxymethyl cellulose (HPMC) with different levels of apparent viscosity; NaA, sodium alginate; GLG, gellan gum; XAT, xanthan gum; LMP, low-methoxyl pectin; ALMP, amidated low-methoxyl pectin; HMP, high-methoxyl pectin; κC, kappa-carrageenan; ιC, iota-carrageenan; λC, lambda-carrageenan.
Total lipid contents of NSP-control doughnuts indicated in Table 1.