Table 3.

Effects of microbial transglutaminase (TG) and alginate (AL) on the textural properties of soy patties

Parameters	Treatments
	Control	TG	AL	TG + AL
Hardness (N)	36.1 ± 0.29b	51.9 ± 1.02a	26.3 ± 0.79c	34.1 ± 3.88bc
Cohesiveness	0.51 ± 0.07b	0.62 ± 0.04a	0.30 ± 0.01d	0.40 ± 0.01c
Springiness	0.81 ± 0.01b	0.91 ± 0.01a	0.67 ± 0.04c	0.79 ± 0.02b
Chewiness (N)	15.0 ± 0.51b	29.2 ± 1.09a	5.20 ± 0.53d	10.8 ± 1.02c
Gumminess (N)	18.3 ± 0.60b	32.1 ± 0.71a	7.90 ± 0.59d	13.7 ± 1.21c

Data are means ± standard deviations (n = 3 of each repeated 10 times)

Means with different superscripts within the same row are significantly different (p < 0.05)