Table 3. Cooking characteristics of TVP patties added bracken powder with 0%, 1%, 2% and 3%
Concentration (w/w, %)
Cooking loss (%)
Reduction rate of diameter (%)
Reduction rate of thickness (%)
0
0.50±0.31
a
11.71±0.51
a
1.75±1.55
b
1
0.62±0.77
a
3.88±0.04
b
5.96±1.55
a
2
0.73±0.63
a
1.53±0.79
c
5.15±0.16
a
3
0.58±0.48
a
0.45±0.71
c
3.05±1.15
ab