. 2022 Mar 9;9:843832. doi: 10.3389/fnut.2022.843832

Table 3.

The TPA of the fat substitutes with different protein and konjac content levels and natural meat fat.

Sample	Hardness (g)	Cohesiveness (-)	Springiness (mm)
S1K2	234.50 ± 7.05^a	0.81 ± 0.02^c	10.71 ± 0.11^a
S5K2	1,485.00 ± 55.67^cd	0.69 ± 0.05^b	11.67 ± 0.45^a
S1K4	689.40 ± 14.79^ab	0.80 ± 0.04^c	11.21 ± 0.45^a
S5K4	1,589.00 ± 24.32^d	0.69 ± 0.02^b	11.23 ± 0.51^a
S1K6	999.00 ± 137.89^bc	0.78 ± 0.04^bc	16.34 ± 5.09^b
S5K6	2,984.50 ± 47.19^e	0.54 ± 0.07^a	10.98 ± 3.03^a
Natural fat (cook for 20 min)	1,666.50 ± 142.13^d	0.54 ± 0.16^a	11.39 ± 0.42^a

Results are presented as mean values ± standard deviation (n = 4). Different lowercase letters indicate significant differences among different samples.