. 2017 Jun 19;54(8):2203–2213. doi: 10.1007/s13197-017-2614-8

Table 2.

Textural and color parameters of veggie burgers

Treatment	Hardness (g)	Cohesiveness	Springiness (mm)	Chewiness (g.mm)	Cutting force (g)	L*	a*	b*
Control	447.00 ± 24.40^H	0.39 ± 0.01^E	2.23 ± 0.02^G	5.10 ± 0.04^I	659.05 ± 6.22^I	45.57 ± 2.21^A	16.43 ± 3.11^A	25.75 ± 2.02^A
SC0 + MTG 2.5	1471.50 ± 0.08^F	0.43 ± 0.01^D	3.13 ± 0.18^FE	7.08 ± 0.04^HG	789.82 ± 9.30^G	44.55 ± 3.62^A	18.11 ± 2.31^A	25.84 ± 2.34^A
SC0 + MTG 5	1562.83 ± 0.21^E	0.44 ± 0.01^D	3.32 ± 0.06^DE	8.21 ± 0.05^F	822.89 ± 3.14^F	40.56 ± 2.32^AB	15.37 ± 1.96^A	25.24 ± 1.47^A
SC0 + MTG 7.5	1605.29 ± 7.12^E	0.46 ± 0.01^C	3.51 ± 0.04^BC	9.50 ± 0.05^E	922.56 ± 2.31^D	39.43 ± 1.11^B	16.94 ± 2.41^A	24.21 ± 2.64^A
SC1	1339.25 ± 44.90^G	0.43 ± 0.01^D	2.99 ± 0.01^F	6.46 ± 0.14^H	766.50 ± 1.41^H	45.21 ± 2.63^A	17.71 ± 2.69^A	25.14 ± 3.89^A
SC-1 + MTG-2.5	1471.50 ± 4.24^F	0.46 ± 0.01^C	3.38 ± 0.25^DE	9.31 ± 0.36^E	922.56 ± 2.31^F	42.92 ± 2.34^B	16.29 ± 1.91^A	25.14 ± 5.05^A
SC-1 + MTG 5	1709.00 ± 2.83^D	0.48 ± 0.01^B	3.71 ± 0.14^BC	11.87 ± 0.48^C	894.50 ± 2.12^E	41.56 ± 2.16^BC	15.68 ± 1.80^A	24.64 ± 4.11^A
Sc1 + MTG 7.5	1737.00 ± 41.72^D	0.50 ± 0.01^A	3.96 ± 0.03^AB	13.53 ± 0.45^B	991.25 ± 1.77^B	41.10 ± 1.06^C	14.14 ± 2.84^A	26.57 ± 2.40^A
SC2	1454.50 ± 12.02^F	0.44 ± 0.01^D	3.58 ± 0.04^CD	7.68 ± 0.13^FG	747.24 ± 3.01^H	44.19 ± 3.24^A	15.69 ± 2.68^A	27.11 ± 5.27^A
SC2 + MTG 2.5	2101.50 ± 57.98^C	0.48 ± 0.01^B	3.81 ± 0.18^BC	10.61 ± 0.15^D	886.50 ± 2.83^E	42.43 ± 3.95^AB	16.191 ± 3.11^A	26.98 ± 6.33^A
SC2 + MTG 5	2227.50 ± 7.78^B	0.50 ± 0.01^A	3.95 ± 0.01^AB	13.03 ± 0.23^B	945.25 ± 20.15^C	39.86 ± 3.36^DC	18.37 ± 2.29^A	26.04 ± 5.24^A
SC2 + MTG 7.5	2777.00 ± 9.90^A	0.51 ± 0.01^A	4.19 ± 0.20^A	14.86 ± 0.92^A	1032.25 ± 23.69^A	37.57 ± 2.90^D	15.44 ± 1.81^A	28.74 ± 4.44^A

Values in columns with different superscript letters are significantly different (P < 0.05)

SC sodium caseinate, MTG microbial transglutaminase

L* lightness, A* redness, b* yellowness