Proximate composition and the cooking properties (cooking yield,
moisture and fat retentions) of the ground pork patties with different
levels of GRF (1%, 3% and 5%) are given in Table 1. Addition of GRF at all
levels significantly affected protein, moisture and fat contents of
cooked pork patties compared with the control (P < 0.05), but no
significance were found among GRF treatments of fat content. Protein
content slightly reduced in all treatments with addition of GRF
compared with control, while moisture contents of the patties ranged
from 60.67% to 67.69% in all samples, with significant difference
(P < 0.05). Ali et al. (2011) found that fat content reduced significantly
by addition of rice flour, but this type of change depends on the
composition of additives. In general, ground pork patties with the
addition of GRF showed significantly higher cooking yield than the
control (P < 0.05). However, no significant difference was found in
cooking yield among the patties with the addition of 1%, 3% and 5% of
GRF (P > 0.05). Comparing with the control group, the addition of GRF
in the ground pork patties significantly improved the retention of
moisture and fat (P