Table 2. Comparison on proximate composition of emulsion sausages with different levels of GP
Traits
Treatments
1)
Control
T1
T2
T3
T4
Moisture (%)
59.42±0.07
59.14±0.06
58.95±0.12
59.52±0.06
59.53±0.13
Fat (%)
16.77±0.10
17.05±0.30
17.13±0.40
16.84±0.80
17.03±0.05
Protein (%)
17.16±0.08
17.06±0.02
17.02±0.10
17.18±0.06
17.15±0.11