. 2015 Feb;28(2):252–259. doi: 10.5713/ajas.14.0291

Table 3.

Effect of incorporation of sweet potato powder (SPP)/water on the physicochemical and processing parameters of low-fat pork patties

Parameters	Control¹	Treatment²

		T1	T2	T3
Product
pH	6.25^c ±0.01	6.33^b ±0.01	6.37^a ±0.01	6.35^ab ±0.01
Water activity (a_W)	0.85^d ±0.006	0.87^c ±0.005	0.89^b ±0.002	0.91^a ±0.008
Moisture (%)	57.42^d ±0.41	62.16^c ±0.40	63.87^b ±0.31	65.18^a ±0.58
Protein (%)	21.67^a ±0.21	21.46^a ±0.20	19.89^b ±0.30	19.12^b ±0.42
Fat (%)	14.57^a ±0.16	6.85^b ±0.17	6.63^b ±0.19	6.41^b ±0.10
Ash (%)	3.05^b ±0.09	3.13^ab ±0.09	3.20^ab ±0.03	3.30^a ±0.03
Carbohydrate (%)	3.30 ±0.59	3.73 ±0.48	3.75 ±0.71	3.86 ±1.01
Energy (Kcal)	231.38^a ±0.87	186.82^b ±0.84	178.61^c ±0.84	169.17^d ±2.16
Moisture protein ratio (M:P ratio)	2.65^d ±0.02	2.90^c ±0.03	3.21^b ±0.04	3.41^a ±0.05
Cooking yield (%)	78.81^c ±0.51	82.18^b ±0.67	85.59^a ±0.46	81.39^b ±0.85
Cooking loss (%)	21.19^a ±0.51	17.82^b ±0.67	14.42^c ±0.46	18.62^b ±0.85
Decrease in diameter (%)	13.79^a ±0.92	12.84^a ±0.57	9.90^b ±0.42	8.91^b ±0.42
Gain in height (%)	22.91^d ±1.21	31.25^c ±0.43	35.12^b ±0.88	38.96^a ±1.05
Moisture retention (%)	45.25^d ±0.32	51.08^c ±0.43	54.65^b ±0.28	53.05^a ±0.81
Fat retention (%)	84.81^b ±1.16	85.77^b ±2.02	91.12^a ±1.32	85.75^b ±1.16

Control = pork patties without SPP and chilled water.

T1 = pork patties with SPP 0.5% and chilled water 9.5%; T2 = pork patties with SPP 1.0% and chilled water 9.0%; T3 = pork patties with SPP 1.5% and chilled water 8.5%.

Means bearing different superscripts in a row differ (p<0.05) n = 6.