Table 3.

Effect of the amount of biji powder on the cooking loss, water-holding capacity, and reduction of diameter and thickness of plant-based patties.

Parameters (%)	Control	PB1	PB2	PB3	PB4
Cooking loss	13.00 ± 0.17a	12.23 ± 0.12ab	12.00 ± 0.36b	11.97 ± 0.35b	10.83 ± 0.97c
Water-holding capacity	70.04 ± 1.47e	72.48 ± 1.29d	77.11 ± 0.90c	80.80 ± 0.70b	91.73 ± 0.99a
Reduction of diameter	7.53 ± 0.15a	6.77 ± 0.06b	5.74 ± 0.07c	5.38 ± 0.06d	4.53 ± 0.07e
Reduction of thickness	3.31 ± 0.29a	1.13 ± 0.20b	0.38 ± 0.08c	0.28 ± 0.04c	0.10 ± 0.04c

All values are expressed as mean ± SD (n = 3);

Values in a column with different letters (a-e) are significantly different based on p < 0.05 using Duncan's multiple range test.