. 2020 Feb 22;29(7):897–907. doi: 10.1007/s10068-020-00737-3

Table 1.

Texture profile analysis of TVPs extruded at two different moisture contents and fermented by Bacillus subtilis for different times

MC (%) during extrusion	Fermentation time (h)	Springiness (%)	Cohesiveness (%)	Chewiness (N)	Hardness (N)
40	Raw	97.41 ± 4.15^a	88.85 ± 8.11^a	19.50 ± 0.69^a	21.99 ± 7.39^a
	0	97.30 ± 2.58^a	89.79 ± 5.49^a	17.15 ± 0.36^ab	19.16 ± 4.23^abc
	12	93.09 ± 3.01^bcd	83.99 ± 4.57^ab	16.66 ± 0.60^abc	19.27 ± 6.67^abc
	24	94.15 ± 6.24^abcd	82.27 ± 8.56^ab	14.99 ± 0.46^abc	17.10 ± 4.96^abcd
	36	92.10 ± 3.62^cd	80.23 ± 6.83^b	14.50 ± 0.52^abcd	16.50 ± 5.40^abcd
	48	92.96 ± 3.27^bcd	82.35 ± 6.46^ab	12.64 ± 0.39^bcd	15.67 ± 5.54^abcd
	60	93.69 ± 3.54^abcd	84.87 ± 3.51^ab	9.90 ± 0.53^d	11.48 ± 5.84^d
50	Raw	96.69 ± 3.04^ab	86.27 ± 9.36^ab	17.54 ± 0.65^ab	20.36 ± 7.28^ab
	0	95.99 ± 3.26^abc	83.93 ± 5.81^ab	15.97 ± 0.34^abc	16.58 ± 6.04^abcd
	12	96.83 ± 3.69^ab	85.89 ± 6.54^ab	14.90 ± 0.29^abc	16.78 ± 4.58^abcd
	24	95.91 ± 2.45^abc	83.68 ± 6.39^ab	16.27 ± 0.16^abc	15.10 ± 3.27^bcd
	36	93.47 ± 2.93^abcd	80.84 ± 9.11^b	16.46 ± 0.58^abc	19.45 ± 7.54^abc
	48	90.69 ± 2.07^d	82.62 ± 4.22^ab	16.46 ± 0.51^abc	19.48 ± 5.95^abc
	60	90.36 ± 5.76^d	81.12 ± 7.59^b	11.86 ± 0.62^cd	13.15 ± 6.25^cd

Each value represents mean ± standard deviation of ten replications. Means followed by the same letter in the same column are not significantly different based on Duncan’s multiple range test at 5% level of significance

TVP: texturized vegetable protein; MC: moisture content; Raw: extruded, unautoclaved, and unfermented TVP; Fermentation time 0 h: extruded, autoclaved, and just before the start of fermentation