Table 2. Cooking loss and dimensional changes of chicken patties formulated with various levels of dietary fiber from Algelica keiskei Koidz.

Parameters	Dietary fiber levels from Algelica keiskei (%)
	0	1	2	3	4
Cooking loss (%)	19.49±0.67a	16.31±0.78b	15.89±0.86b	15.35±0.69bc	14.89±0.67c
Reduction in diameter (%)	18.12±1.18a	16.43±1.34b	13.28±1.09c	12.78±1.02c	10.01±1.00d
Reduction in thickness (%)	20.45±1.05a	18.01±1.36b	15.01±1.48c	14.34±1.59cd	13.01±0.72d

All values are mean±standard deviation of three replicates.

^a-dMeans within a row with different letters are significantly different (p<0.05).