Table 4. Texture properties of pork patties formulated with various black rice powder levels

Trait	Black rice powder (%)
	0 (control)	1	3	5
Hardness (kg)	7.69 ± 0.73a	4.95 ± 1.16b	3.29 ± 0.53c	2.71 ± 0.32c
Springiness	0.91 ± 0.02	0.87 ± 0.07	0.86 ± 0.08	0.88 ± 0.08
Cohesiveness	0.26 ± 0.02ab	0.30 ± 0.07a	0.28 ± 0.06ab	0.22 ± 0.04b
Gumminess (kg)	2.03 ± 0.28a	1.47 ± 0.40b	0.90 ± 0.11c	0.58 ± 0.13d
Chewiness (kg)	1.84 ± 0.25a	1.28 ± 0.34b	0.78 ± 0.13c	0.51 ± 0.14c