Table 4. Texture profile analysis of Lentinula edodes mycelium

Traits	Treatment
Traits	C (–)	MM5	MM4	MM3	MM2	MM1	C (+)
Hardness (kgf)	1.07±0.07^e	1.68±0.24^d	2.33±0.16^c	2.35±0.31^c	3.10±0.36^b	3.21±0.10^b	3.50±0.11^a
Springiness (%)	0.35±0.09^ns	0.33±0.05^ns	0.31±0.02^ns	0.32±0.07^ns	0.31±0.06^ns	0.34±0.04^ns	0.35±0.05^ns
Gumminess (kgf)	0.19±0.16^b	0.38±0.25^b	0.47±0.28^b	0.73±0.33^b	1.32±0.44^a	1.35±0.38^a	1.52±0.88^a
Chewiness (kgf)	0.08±0.08^c	0.13±0.10^c	0.14±0.09^c	0.25±0.14^bc	0.42±0.23^ab	0.46±0.18^ab	0.57±0.36^a
Cohesiveness (%)	0.18±0.16^b	0.25±0.17^ab	0.20±0.12^ab	0.33±0.18^ab	0.43±0.15^a	0.42±0.13^ab	0.44±0.26^a

All values are mean±SD.
Means in the same row with different letters are significantly different (p<0.05).
non-significant. C (–): L. edodes mycelium 90%, MM5: L. edodes mycelium 50%, MM4: L. edodes mycelium 40% and ISP 10%, MM3: L. edodes mycelium 30% and ISP 20%, MM2: L. edodes mycelium 20% and ISP 30%, MM1: L. edodes mycelium 10% and ISP 40%, and C (+): ISP 50%.
ISP, isolate soy protein.