Table 5 Hardness1 (by a cutting 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 | 11.0±0.7a | 22.1±0.2a | 12.0±0.3a | 30.9±1.8a |
| FBC | 2.2±0.3c | 5.4±0.5c | 13.5±0.3a | 10.7±0.8b |
| FBC-NaA3 | 4.7±0.4b | 6.4±0.8c | 6.1±0.4c | 5.7±0.3d |
| FBC-LMA3 | 4.8±0.2b | 5.1±1.0c | 13.7±1.1a | 7.8±1.2cd |
| FBC-λCA3 | 4.3±0.2b | 9.1±0.8b | 7.6±0.5bc | 8.1±0.7c |
| FBC-GLG3 | 5.3±0.8b | 6.5±1.3c | 8.8±1.4b | d 6.0±0.7cd |
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.