Table 3. The cooking loss and changes in thickness and diameter of meatballs

	Cooking loss (%)	Increase in thickness (%)	Decrease in diameter (%)
Flour source
Traditional	15.49^a ± 0.24	22.85^c ± 0.02	−21.51^a ± 0.31
Commercial	11.30^b ± 1.55	23.94^b ± 0.08	−19.19^b ± 0.30
Modified (10%)	12.39^ab ± 0.34	30.27^a ± 0.14	−17.17^c ± 0.36

Flour dose in modified meatballs

0% (control)	26.23^a ± 0.29	18.48^e ± 0.15	−22.25^a ± 0.58
5%	21.95^b ± 0.11	28.82^d ± 0.12	−18.60^b ± 0.38
10%	12.39^c ± 0.34	30.27^c ± 0.14	−17.17^c ± 0.36
15%	7.35^d ± 0.11	35.83^b ± 0.64	−15.47^d ± 0.05
20%	6.19^e ± 0.31	41.39^a ± 0.11	−12.74^e ± 0.09