Table 2 Effect of incorporation of sapota powder on instrumental colour and texture profile, and sensory attributes of pork patties

Parameter	Control	T₁	T₂	T₃
Instrumental colour profile
L	47.16±0.75^a	49.51±0.46^ab	51.73±0.39^b	55.89±1.43^c
a^*	7.09±0.12^c	5.73±0.18^b	5.61±0.12^b	5.18±0.08^a
b^*	16.10±0.37^c	15.05±0.38^b	14.50±0.21^b	13.55±0.14^a
Hab°	69.07±0.42^b	66.20±0.48^a	68.84±0.41^b	69.11±0.88^b
Cab^*	17.60±0.36^c	16.11±0.34^b	15.54±0.21^b	14.51±0.13^a
Texture profile
Hardness (N/cm²)	23.62±0.82^d	17.99±0.30^c	15.96±0.34^b	13.73±0.42^a
Springiness (cm)	25.58±0.40^d	19.16±0.74^c	14.36±0.81^b	10.77±0.98^a
Stringines (mm)	23.16±0.88^c	15.67±0.42^b	12.96±0.92^a	11.99±0.71^a
Cohesiveness (ratio)	0.716±0.024^c	0.490±0.023^b	0.485±0.015^b	0.398±0.015^a
Chewiness (N/cm)	124.09±10.47^c	108.34±4.48^b	119.24±14.07^bc	90.43±2.77^a
Guminess (N/cm²)	8.16±0.39^b	7.27±0.11^b	7.83±0.47^b	5.88±0.15^a
Resilence (N)	0.61±0.02^c	0.48±0.03^a	0.54±0.02^ab	0.59±0.06b^c
Sensory attributes
Appearance	7.12±0.06^b	7.02±0.07^b	6.98±0.06^b	6.74±0.12^a
Flavour	6.98±0.14^ab	7.19±0.05^b	7.24±0.06^b	6.70±0.10^a
Juiciness	7.20±0.04^b	7.21±0.06^b	7.23±0.13^b	6.91±0.09^a
Tenderness	6.93±0.20^ab	7.15±0.04^b	7.23±0.14^b	6.72±0.08^a
Overall acceptability	7.02±0.05^a	7.18±0.09^b	7.21±0.04^b	6.98±0.01^a

Mean±standard error with different superscripts differ significantly (p<0.05) in a row; n=6 for each treatment except for sensory where n=72.
C, control; T₁, patties with 2% Sapota powder; T₂, patties with 4% Sapota powder; T₃, patties with 6% Sapota powder.