Table 5. Texture properties of cooked emulsion-type sausage formulated with various levels cocoa bean husk powder

Parameters	Adding levels of cacao bean husk powder (%)
Parameters	0 (control)	0.25	0.5	0.75	1	2
Hardness (kg)	3.37±0.18^b	3.47±0.18^ab	3.46±0.13^ab	3.50±0.17^ab	3.66±0.20^a	3.59±0.23^ab
Springiness	0.75±0.01^b	0.75±0.02^b	0.78±0.03^a	0.79±0.03^a	0.80±0.03^a	0.79±0.04^a
Cohesiveness	0.48±0.02^c	0.50±0.02^c	0.55±0.03^b	0.61±0.07^a	0.60±0.03^a	0.61±0.06^a
Gumminess (kg)	1.76±0.21^c	1.78±0.31^bc	2.27±0.37^ab	2.37±0.2^ab	2.16±0.24^a	2.07±0.21^a
Chewiness (kg)	1.18±0.19^b	1.36±0.22^b	1.61±0.29^a	1.63±0.24^a	1.73±0.22^a	1.71±0.22^a

All values are mean±SD.
Mean in the same row with different letter are significantly different (p<0.05).