Table 2.
Effects of cysteine content on the texturization degree and texture properties of the extrudates.
| Cysteine Content (%) | Texturization Degree | Hardness (kg) | Springiness (%) | Chewiness (kg) |
|---|---|---|---|---|
| 0 | 2.00 ± 0.09 b | 20.96 ± 0.31 ab | 95.84 ± 2.29 b | 17.59 ± 0.93 ab |
| 0.05 | 2.35 ± 0.10 a | 21.26 ± 0.16 a | 97.11 ± 1.53 a | 17.90 ± 0.36 a |
| 0.10 | 2.23 ± 0.11 a | 21.25 ± 0.64 a | 97.66 ± 0.35 a | 17.98 ± 0.57 a |
| 0.15 | 2.24 ± 0.01 a | 21.04 ± 0.32 ab | 98.00 ± 0.03 a | 17.52 ± 0.29 ab |
| 0.20 | 1.80 ± 0.12 c | 20.58 ± 0.20 b | 91.50 ± 0.62 c | 16.73 ± 0.20 b |
| 0.25 | 1.51 ± 0.12 c | 20.45 ± 0.38 b | 91.79 ± 1.41 c | 16.84 ± 0.29 b |
Different lowercase letters in the same column represent significant differences (p < 0.05).