Table 3.

Effect of incorporation of texturized defatted meal on functional properties of blends

Sample	Percent	Functional properties
		Water absorption index (g/g) ± SD	Water solubility index (%) ± SD	Fat absorption capacity (%) ± SD	Foaming capacity (%) ± SD	Protein digestibility (%) ± SD
Control	0	5.51 ± 0.025	7.84 ± 0.053	104.79 ± 0.616	8.12 ± 0.031	38.75 ± 1.700
Sunflower	10	6.11 ± 0.032	6.52 ± 0.025	96.15 ± 1.031	7.58 ± 0.042	49.37 ± 1.057
	20	6.24 ± 0.015	7.24 ± 0.040	91.88 ± 0.729	10.40 ± 0.036	54.83 ± 1.380
	30	7.45 ± 0.036	8.10 ± 0.040	77.80 ± 0.300	12.82 ± 0.025	57.99 ± 0.498
	40	7.65 ± 0.055	8.233 ± 0.042	75.99 ± 0.325	15.62 ± 0.031	61.12 ± 0.562
Soybean	10	6.16 ± 0.035	7.14 ± 0.036	92.80 ± 0.300	23.18 ± 0.025	74.56 ± 0.967
	20	6.67 ± 0.031	7.51 ± 0.026	90.63 ± 0.666	24.72 ± 0.025	79.40 ± 0.946
	30	7.38 ± 0.015	8.23 ± 0.026	89.06 ± 0.153	25.14 ± 0.040	81.53 ± 1.011
	40	7.85 ± 0.036	8.39 ± 0.031	87.53 ± 0.104	25.82 ± 0.035	81.23 ± 1.021
Flaxseed	10	6.22 ± 0.025	6.91 ± 0.046	98.68 ± 0.257	14.72 ± 0.026	56.14 ± 1.446
	20	6.90 ± 0.015	7.30 ± 0.031	97.54 ± 0.406	15.43 ± 0.031	59.61 ± 1.432
	30	7.62 ± 0.026	8.13 ± 0.036	84.28 ± 0.193	15.87 ± 0.031	61.64 ± 0.798
	40	7.95 ± 0.044	8.45 ± 0.040	83.35 ± 0.175	16.13 ± 0.057	63.87 ± 0.478
LSD (p < 0.05)		0.05	0.06	0.80	0.056	1.82

Each value is a mean of three observations (n = 3)

SD Standard deviation