Table 3 Water absorption index (WAI)¹⁾ and water solubility index (WSI)¹⁾ of the pulverized and original products of the commercial textured vegetable protein (TVP)

TVP	WAI²⁾ (g/g)	WSI²⁾ (%, d.b )	WAI(O)²⁾ (g/g)	WSI(O)²⁾ (%, d.b)
TVP-A	5.12±0.02^a	26.22±0.29^c	4.29±0.26^bcd	6.17±0.47^e
TVP-B	4.03±0.00^e	20.35±0.00^g	4.96±0.19^ab	3.56±0.32^f
TVP-C	3.69±0.11^f	23.68±0.16^e	3.38±0.06^efg	6.52±0.05^e
TVP-D	4.19±0.01^de	23.96±0.08^e	2.93±0.06^fgh	13.39±0.29^c
TVP-E	4.49±0.01^bc	27.58±0.01^b	4.07±0.47^cde	14.38±0.91^c
TVP-F	4.36±0.01^cd	27.38±0.00^b	2.76±0.00^fgh	21.92±0.11^a
TVP-G	4.42±0.02^bcd	25.29±0.04^d	3.60±0.08^def	8.90±0.12^d
TVP-H	4.02±0.06^e	21.82±0.09^f	2.93±0.36^fgh	8.43±0.76^d
TVP-I	3.14±0.04^g	27.29±0.05^b	2.54±0.17^gh	19.89±0.48^b
TVP-J	4.65±0.02^b	11.10±0.12^h	5.59±0.10^a	2.34±0.25^fg
TVP-K	4.54±0.16^bc	7.07±0.10ⁱ	4.71±0.35^bc	0.87±0.18^g
TVP-L	4.63±0.01^b	25.22±0.04^d	4.15±0.05^bcde	18.60±0.73^b
TVP-M	4.02±0.05^e	21.48±0.02^f	3.04±0.13^fgh	7.49±0.32d^e
TVP-N	3.66±0.03^f	28.36±0.00^a	2.49±0.17^h	18.94±0.03^b

¹⁾Mean values of three replicate measurements; values sharing the same lowercase letters are not significantly different at p<0.05.
²⁾Both WAI and WSI are obtained from the pulverized textured vegetable proteins, and both WAI(O) and WSI(O) are obtained from the original (nonpulverized) textured vegetable proteins.