. 2022 Aug 1;165:113736. doi: 10.1016/j.lwt.2022.113736

Table 5.

Effect of fermentation or enzymatic hydrolysis on pH, spreadability, and shear-thinning factor n values of soy press cakes.

Treatment conditions	Treatment duration, h	Spreadability	Shear-thinning factor n	pH
*Control*	-	1.21 ± 0.06^a	0.194 ± 0.01^b	7.02 ± 0.04^a
*Fermentation*
L. plantarum P1	24	0.87 ± 0.08^b	0.347 ± 0.02^d	4.93 ± 0.03^b
L. brevis R	24	0.93 ± 0.03^b	0.233 ± 0.02^c	5.17 ± 0.06^b
L. acidophilus 308	24	1.01 ± 0.05^b	0.190 ± 0.03^b	4.82 ± 0.03^b
L. acidophilus 336	24	0.61 ± 0.06^c	0.173 ± 0.04^a	5.05 ± 0.06^b
*Hydrolysis*
Cellulase/Xylanase	0.5	1.01 ± 0.04^b	0.400 ± 0.05^e	7.35 ± 0.05^a
Cellulase/Xylanase	1	0.98 ± 0.07^b	0.298 ± 0.02^c	7.00 ± 0.02^a
α-Amylase	0.5	1.03 ± 0.05^b	0.412 ± 0.03^e	7.20 ± 0.00^a
α-Amylase	1	0.85 ± 0.08^b	0.322 ± 0.00^d	7.20 ± 0.01^a

^a,^{b, c, d, e} Different letters in the same column for each treatment indicate significant statistical differences, (P ≤ 0.05, LSD test).