Table 6. Effects of WSP and ISP on sensory properties of breakfast sausages

Parameters	Control¹⁾	T1	T2	T3	T4	T5
Color	7.43±0.53^a	7.43±0.53^a	6.00±0.58^b	6.86±0.69^ab	6.71±1.25^ab	6.70±1.25^ab
Flavor	7.33±0.52^a	7.00±0.82^ab	7.17±1.17^ab	7.17±1.17^ab	6.00±0.63^bc	5.50±0.84^c
Texture	6.71±1.11^b	7.29±0.49^ab	7.57±0.53^ab	7.71±0.49^a	7.86±0.69^a	7.14±0.90^ab
Juiciness	7.14±0.90	7.14±0.69	7.14±0.69	7.14±1.21	7.14±1.21	7.14±1.21
Overall acceptability	7.29±0.49^ab	7.14±0.98^a	7.00±0.82^a	6.71±0.53^ab	6.00±0.98^bc	5.57±0.79^c