Table 3. The effect of isolated insect larva protein on texture profile of protein gel

Trait	T1	T2	T3	T4
Hardness (kgf)	1.14±0.14^b	2.07±0.05^a	1.09±0.06^b	0.20±0.01^c
Springiness	0.88±0.01^b	0.71±0.02^c	0.94±0.01^a	0.95±0.01^a
Cohesiveness	0.80±0.01^a	0.53±0.01^c	0.59±0.01^b	0.77±0.05^a
Gumminess (kgf)	0.89±0.09^b	1.09±0.06^a	0.64±0.03^c	0.15±0.01^d
Chewiness (kgf)	0.78±0.08^a	0.79±0.05^a	0.61±0.03^b	0.13±0.01^c

T1, 12% ISP; T2, 8% ISP+4% IIP; T3, 4% ISP+8% IIP; T4, 12% IIP.
Significant difference among treatments was presented by different letters on side of value (p<0.05).
ISP, isolated soybean protein; IIP, isolated insect protein.