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