Table 4. Texture profile analysis of pork emulsion formulated with different forms of dietary fiber and ISP

Traits Types of binding agent
ISP (control) Wheat Oat Bamboo shoot
Hardness (N) 18.61 ± 1.03b 23.60 ± 2.35a 23.48 ± 1.50a 23.63 ± 0.94a
Springness 0.92 ± 0.02 0.92 ± 0.02 0.90 ± 0.03 0.92 ± 0.01
Cohesiveness 0.42 ± 0.04a 0.34 ± 0.05b 0.33 ± 0.01b 0.32 ± 0.07b
Gumminess (N) 7.88 ± 0.40 7.88 ± 0.51 7.74 ± 0.56 7.50 ± 1.80
Chewiness (N) 7.21 ± 0.44 7.24 ± 0.47 6.93 ± 0.53 6.90 ± 1.71
All values are mean ± SD.
Means in the same row with different letters are significantly different (p < 0.05).
ISP, isolated soy protein.