Table 3 Mean1) values for color characteristic and specific volume of control, tofu and NSP (non-starch polysaccharide)-tofu doughnuts

Doughnut	NSP		Color characteristic			Specific volume (mL/g)
	Ionicity	Type	L	a	b
Control	-	-	89.2±0.1a	0.4±0.0a	16.5±0.3d	2.6±0.2a
Tofu	-	-	86.2±0.2b	0.3±0.1a	20.1±0.1a	2.1±0.2ab
NSP-tofu	Neutral	GG	85.7±0.5bc	0.4±0.1a	20.6±0.1a	1.5±0.6b
		LBG	86.4±0.1b	0.3±0.1a	20.1±0.4a	2.4±0.2a
		CN40H	86.1±0.2b	0.2±0.2ab	19.8±0.2a	2.3±0.2a
		CN15U	85.9±0.2bc	0.2±0.0ab	20.2±0.3a	2.2±0.4a
		CN10T	85.9±0.3bc	0.4±0.1a	20.6±0.2a	1.6±0.3b
	Anionic	NaA	86.5±0.1b	0.1±0.2ab	18.9±0.1c	2.5±0.2a
		GLG	86.5±0.2b	0.3±0.0a	19.8±0.1a	2.0±0.2ab
		XAT	85.9±0.1bc	0.2±0.0ab	19.3±0.2b	1.6±0.3b
		LMP	85.6±0.1c	0.2±0.2ab	20.1±0.3a	1.8±0.2b
		ALMP	85.1±0.3c	0.2±0.2ab	19.7±0.2a	2.1±0.0ab
		HMP	86.2±0.1b	0.0±0.1b	19.3±0.2b	1.8±0.2b
		κC	85.8±0.1bc	0.1±0.1b	19.7±0.3a	2.5±0.2a
		ιC	86.3±0.1b	0.1±0.1b	19.7±0.2a	1.8±0.3b
		λC	85.9±0.1bc	0.1±0.1b	19.7±0.1a	1.6±0.3b

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.