Table 5.
Texture properties of plant-based patties supplemented with different amounts of biji powder.
| Parameters | Control | PB1 | PB2 | PB3 | PB4 |
|---|---|---|---|---|---|
| Hardness (N) | 3.32 ± 0.17e | 4.66 ± 0.30d | 5.63 ± 0.15c | 6.95 ± 0.66b | 8.48 ± 0.16a |
| Springiness (mm) | 0.91 ± 0.02d | 1.05 ± 0.02c | 1.13 ± 0.07b | 1.19 ± 0.02a | 1.23 ± 0.02a |
| Cohesiveness | 0.35 ± 0.03c | 0.43 ± 0.01b | 0.46 ± 0.02ab | 0.47 ± 0.03ab | 0.50 ± 0.03a |
| Chewiness (mJ) | 1.12 ± 0.12e | 1.88 ± 0.20d | 2.53 ± 0.25c | 3.44 ± 0.25b | 5.11 ± 0.29a |
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.