Researchers studied how adding different amounts of rice flour to fish cakes affects their quality. They found that adding 50% rice flour did not change the moisture or pH of the fish cake dough, but decreased fat content and folding score. The color of the fish cakes changed with more rice flour, becoming darker and more yellow. Texture also changed, with softer and less chewy fish cakes when more rice flour was added. However, overall taste and appearance were not affected by the rice flour. Adding 50% rice flour to fish cakes is a good way to increase rice consumption without sacrificing texture.