Effect of Purple Eggplant Flour on Physicochemical, Lipid Oxidation, and Sensory Properties of Low-Fat Beef Patties

Table 2

Nutritional compositions of PEF, raw, and cooked beef patties containing different concentrations of PEF (% wet basis).

Parameters	Moisture (%)	Protein (%)	Fat (%)	Ash (%)	Crude fiber (%)	Carbohydrate (%)	Total energy value (kcal)
Purple eggplant flour
Raw beef patties
Control			^a	^b	ND	—	^a
2.5% PEF		^b	^b	^b	^c	^b	^b
5% PEF		^c	^c	^a	^b	^b	^c
7.5% PEF		^d	^d	^a	^a	^a	^d
Cooked beef patties
Control		^a	^a	^c	ND	—	^a
2.5% PEF		^b	^b	^b	^c	^c	^b
5% PEF		^c	^c	^a	^b	^b	^c
7.5% PEF		^d	^d	^a	^a	^a	^d

Values are of 3 determinants, . ^a,b,c,dMeans in the same column followed by different letters are significantly different (). PEF: purple eggplant flour; ND: not detected. . .