Table 3. Effect of wheat sprout on pH and color of reduced-fat chicken patties

	Traits	Treatments¹⁾

		Control	T1	T2	T3	T4	T5	T6
Uncooked	pH	6.27±0.01^a	6.24±0.02^b	6.23±0.02^bc	6.21±0.01^c	6.18±0.02^d	6.16±0.02^d	6.13±0.02^e
	L*-value	74.48±1.25^a	73.19±1.63^ab	54.62±1.84^d	49.42±1.29^e	72.31±0.99^b	59.39±0.84^c	48.74±1.69^e
	a*-value	4.70±0.89^a	4.66±0.92^a	−3.84±0.53^c	−5.17±0.15^b	3.77±0.64^b	−4.14±0.23^e	−6.12±0.18^c
	b*-value	12.39±1.28^f	14.77±1.03^e	26.15±1.37^c	26.99±2.20^bc	16.71±1.58^d	29.16±0.76^a	28.43±0.76^ab
Cooked	pH	6.30±0.02^a	6.27±0.02^b	6.24±0.01^c	6.25±0.02^c	6.24±0.01^c	6.23±0.02^c	6.20±0.01^d
	L*-value	81.32±0.48^a	80.57±1.31^b	64.93±0.68^d	58.94±1.18^e	80.12±0.35^b	67.90±1.39^c	59.77±0.86^e
	a*-value	0.38±0.12^a	0.37±0.09^a	−5.98±0.18^c	−6.99±0.32^d	−0.29±0.11^b	−5.93±0.21^c	−8.22±0.31^e
	b*-value	9.35±0.31^d	9.53±0.45^d	20.11±0.42^c	21.56±1.10^b	9.62±0.43^d	19.60±0.24^c	23.43±0.53^a