Table 3. pH and color of sausage formulated with different amounts of black rice powder

Traits			Black rice powder (%)

			0 (control)	1	3	5
pH		Raw	5.95±0.01^c	5.95±0.01^c	6.12±0.01^b	6.19±0.01^a
pH		Cooked	6.12±0.01^d	6.19±0.01^c	6.20±0.01^b	6.27±0.01^a
Color	Raw	CIE L*	71.9±0.51^a	69.7±0.74^b	61.53±0.33^c	56.50±0.91^d
		CIE a*	8.58±0.08^a	7.85±0.23^b	8.15±0.15^b	7.73±0.20^b
		CIE b*	19.7±0.12^a	14.35±0.25^b	8.88±0.13^b	5.75±0.38^b

	Cooked	CIE L*	72.73±0.30^a	69.58±0.18^b	63.03±0.30^c	57.33±0.08^d
		CIE a*	7.23±0.08^a	5.58±0.04^d	5.88±0.04^c	6.58±0.04^b
		CIE b*	16.78±0.13^a	12.58±0.11^b	7.30±0.19^c	5.13±0.08^d