Table 1.

Texture profile analysis of meat analogs. Meat analogs were treated with 20 U/g-TVP LC or 50 U/g-TVP TG in the presence of MC or sugar beet pectin. Data are presented as mean ± standard deviation of five experiments.

Binder	Conc.	LC	TG	Hardness (N)	Cohesiveness	Springiness	Chewiness (N)
MC	2%	0 U/g-TVP	–	18.4 ± 0.6	0.70 ± 0.04	0.71 ± 0.05	9.1 ± 0.5
		20 U/g-TVP		21.5 ± 0.9	0.77 ± 0.03	0.81 ± 0.08	13.4 ± 0.7
SBP	2%	20 U/g-TVP	–	21.8 ± 0.3	0.78 ± 0.05	0.80 ± 0.05	13.6 ± 0.4
	3%			23.6 ± 0.5	0.77 ± 0.09	0.78 ± 0.07	14.2 ± 0.7
	4%			25.5 ± 0.7	0.79 ± 0.07	0.77 ± 0.06	15.6 ± 1.2
Non	–	–	50 U/g-TVP	7.1 ± 0.3	0.51 ± 0.06	0.57 ± 0.09	2.1 ± 0.3
MC	2%			23.1 ± 0.3	0.79 ± 0.08	0.77 ± 0.07	14.1 ± 0.7
SBP	2%			10.2 ± 0.4	0.57 ± 0.09	0.64 ± 0.08	3.7 ± 0.7