Table 4. Comparison textural properties on 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
Hardness (kg)	0.40±0.05a	0.37±0.05b	0.35±0.04bc	0.33±0.04cd	0.31±0.04d
Springiness	0.92±0.13	0.92±0.07	0.92±0.12	0.90±0.11	0.87±0.11
Cohesiveness	0.54±0.07a	0.46±0.03b	0.43±0.07b	0.43±0.04b	0.44±0.04b
Gumminess (kg)	0.22±0.05a	0.17±0.02b	0.15±0.03bc	0.14±0.03c	0.14±0.02c
Chewiness (kg)	0.20±0.04a	0.15±0.02b	0.14±0.03bc	0.13±0.03c	0.12±0.03c

All values are mean±standard deviation of three replicates.

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