Table 4. Effect of wheat sprout on cooking loss, reduction in diameter, and reduction in thickness of reduced-fat chicken patties

Traits	Treatments1)
	Control	T1	T2	T3	T4	T5	T6
Cooking loss	12.11±2.71cd	14.11±0.80b	10.69±1.18d	8.86±0.97e	15.91±0.63a	13.40±0.77c	12.84±0.86c
Reduction in diameter	8.02±1.20bc	8.85±1.31b	6.92±0.48d	6.09±1.29e	9.39±1.92a	7.97±1.38c	7.97±1.12c
Reduction in thickness	12.86±1.97c	14.77±1.59b	13.93±1.27bc	8.09±1.42d	15.09±1.80a	14.27±1.91b	12.99±0.97c