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

Table 4

Instrumental textural properties of raw and cooked beef patties containing different concentrations of PEF.

Parameters	Raw patties	Cooked patties
	Hardness (N)	Springiness	Chewiness Nmm	Cohesiveness	Firmness (kg)	Shear force value (N)
Control	^b		^b	^b
2.5% PEF	^a		^b	^b
5% PEF	^a		^a	^b
7.5% PEF	^a		^a	^a

Values are of 3 determinants, . ^a,b,c,dMeans in the same column followed by different letters are significantly different (). PEF: purple eggplant flour; SEM: standard error of the mean.