Table 1. Texture profile analysis and cutting strength of TVP using defatted soybean flour with rice flour and rice starch

Sample¹⁾	Hardness (g)	Springiness	Gumminess (N)	Chewiness	Cohesiveness (N)	Cutting strength (g/cm²)
TCS	2,253.75±252.14^b2)	0.71±0.02^a	13.62±1.86^b	9.66±1.40^b	0.62±0.04^d	1,253.83±107.42^c
TRF	2,395.42±186.31^a	0.67±0.03^d	15.04±1.53^a	10.10±1.17^ab	0.64±0.04^c	1,461.00±114.87^a
TRS	2,077.08±187.54^c	0.68±0.03^cd	12.49±1.26^c	8.45±1.06^c	0.62±0.05^d	1,331.00±46.18^b
TGF	2,069.17±81.34^c	0.70±0.03^ab	15.15±0.85^a	10.56±0.81^a	0.75±0.03^a	1,324.33±43.22^b
TGS	1,680.83±135.61^d	0.69±0.03^bc	11.76±1.36^c	8.13±1.12^c	0.71±0.04^b	1,244.50±31.94^c

TCS, TVP using corn starch; TRF, TVP using rice flour; TRS, TVP using rice starch; TGF, TVP using glutinous rice flour; TGS, TVP using glutinous rice starch.
Mean±SD (n=24) within each column followed by different superscript letters are significantly different (p<0.05).