Table 5. Sensory properties of sausage formulated with different amounts of black rice powder

Traits	Black rice powder (%)

	0 (control)	1	3	5
Color	8.07±0.47^b	8.39±0.49^ab	8.66±0.59^a	8.43±0.51^ab
Flavor	8.00±0.50^c	8.97±0.37^b	9.29±0.56^b	9.74±0.44^a
Tenderness	8.06±0.75^b	8.47±0.62^ab	8.82±0.64^a	8.61±0.61^a
Juiciness	8.18±0.81^c	8.79±0.69^b	9.29±0.47^a	9.35±0.49^a
Overall acceptability	8.09±0.51^c	8.71±0.44^b	9.32±0.47^a	9.24±0.81^a