Table 4 Hardness1 (by a compression test) of textured vegetable protein (TVP) blocks prepared using FBC and FBC-anionic gum mixtures
| Sample | Hardness (N) |
|
| B (by ST2) | B→FF2 | B→RF2 | B→RF→FF |
|
| Control | 53.2±1.1a | 54.2±1.8b | 64.2±1.9c | 165.3±3.4a |
| FBC | 8.0±0.3d | 9.2±0.7e | 62.8±1.0c | 41.0±0.4d |
| FBC-NaA3 | 26.7±1.7c | 38.9±1.5c | 35.3±0.4d | 33.8±1.9e |
| FBC-LMA3 | 43.4±2.5b | 30.7±1.0d | 86.8±4.5a | 46.3±1.4c |
| FBC-λCA3 | 43.8±2.7b | 36.2±1.1c | 58.8±1.6c | 48.1±1.8c |
| FBC-GLG3 | 54.4±2.7a | 87.9±4.1a | 80.9±2.8b | 72.4±2.5b |
1Mean values of three replicate measurements; Values sharing the same lowercase letters within columns are not significantly different at p<0.05.
2B, binding; ST, steaming; FF, fan-frying; RF, refrigeration.
3NaA, sodium alginate; LMA, low-methoxyl amidated pectin; λCA, λ-carrageenan; GLG, gellan gum.