Table 6. Effects of sensory characteristics of reduced-fat frankfurters formulations with varying fat levels with and without pumpkin fiber
Parameters | ControlA | T1 | T2 | T3 | T4 | T5 | T6 |
Color | 8.24±0.52a | 7.98±0.48b | 8.05±0.61ab | 7.74±0.43b | 7.95±0.47ab | 6.91±0.44c | 7.23±0.51b |
Flavor | 8.69±0.63a | 7.52±0.85bc | 8.01±0.64ab | 7.32±0.81bc | 7.91±0.58ab | 7.82±0.63b | 7.82±0.63b |
Tenderness | 8.11±0.48a | 7.92±0.63ab | 8.13±0.67a | 7.23±0.82b | 7.79±0.88ab | 6.81±0.38c | 7.19±0.57b |
Juiciness | 7.68±0.34a | 7.58±0.44ab | 7.75±0.35a | 7.48±0.49b | 7.59±0.57ab | 6.21±0.24d | 6.91±0.24d |
Overall acceptability | 7.88±0.67a | 7.20±0.53b | 7.90±0.71a | 7.14±0.56c | 7.83±0.72ab | 6.78±0.43d | 7.15±0.51c |