Table 7. Sensory properties of sausages formulated with different amounts of the WCF powder

Traits¹⁾	WCF powder (%)
Traits¹⁾	0	1	5	10
Color	1.33±0.58^c	3.67±0.31^b	5.33±0.22^a	3.33±0.62^b
Flavor	1.67±0.44^c	3.33±0.11^b	4.33±0.25^a	3.00±0.21^b
Tenderness	3.00±0.88^b	4.00±0.10^a	4.20±0.71^a	3.67±0.11^b
Juiciness	1.67±0.14^b	4.33±0.58^a	4.55±0.55^a	3.54±0.30^a
Overall acceptability	2.00±0.24^c	3.33±0.20^b	5.00±0.24^a	3.65±0.58^b

Based on a 7-point intensity scale (1, disliked extremely; 7, liked extremely) to assess the following attributes: color, flavor, tenderness, juiciness, and overall acceptability.
Values are the mean±SD.
Means with different superscript numbers in the same row are significantly different (p<0.05).
WCF, Wanggasi-Chunnyuncho fruit.