Table 5. Effect of wheat sprout on sensory properties of reduced-fat chicken patties

Traits	Treatments¹⁾

	Control	T1	T2	T3	T4	T5	T6
Color	7.67±1.37^a	7.56±1.22^ab	6.89±0.98^c	6.75±1.33^c	7.52±1.22^ab	6.42±0.63^d	6.01±1.41^d
Flavor	7.83±1.17^a	7.52±1.38^ab	7.33±1.21^ab	6.83±0.41^b	7.07±0.63^b	7.01±0.41^ab	6.52±0.84^b
Tenderness	7.83±0.98	6.67±1.03	7.31±0.82	7.73±0.82	6.53±0.55	6.83±1.33	7.42±1.05
Juiciness	7.50±1.38	6.83±0.75	7.53±0.84	7.78±0.84	6.67±0.82	7.21±1.05	7.33±0.52
Overall acceptability	7.83±0.83^a	6.17±0.52^c	7.14±0.55^ab	7.67±0.82^a	6.08±0.74^c	6.52±0.75^b	6.83±0.98^b