Table 4. Emulsion stability and cooking loss of sausages formulated with various levels cocoa bean husk powder

Traits Adding levels of cacao bean husk powder (%)
0 (control) 0.25 0.5 0.75 1 2
Emulsion stability (%) Fat release 1.46±0.07a 1.40±0.03a 1.35±0.07a 1.27±0.02b 1.26±0.11b 1.42±0.03a
Water release 15.13±0.54a 14.74±0.82ab 14.66±0.58ab 14.13±0.44bc 13.54±0.15c 13.81±0.12bc
Cooking loss (%) 17.73±0.28a 17.43±0.69a 16.95±0.53a 15.21±0.91b 15.18±0.94b 16.72±0.30a
All values are mean±SD.
Mean in the same row with different letter are significantly different (p<0.05).