Table 4.

Sensory properties of beef burger incorporated with different quantities of coffee cherry pulp (CCPP) as fat replacer

Treatments	Appearance	Color	Texture	Juiciness	Flavor	Overall acceptability
Control	7.50^c ± 0.27	8.00^b ± 0.65	8.00^b ± 0.67	6.70 ^d ± 0.43	7.50^c ± 0.98	7.54^b ± 0.55
T1*	7.65^c ± 0.56	8.15^ab ± 0.78	8.10^b ± 0.86	7.50^c ± 0.38	7.60^c ± 0.65	7.80^b ± 0.92
T2*	8.20^a ± 0.78	8.35^a ± 0.59	8.35^ab ± 0.54	8.20^b ± 0.89	8.15^ab ± 0.68	8.25^a ± 0.52
T3*	8.00^b ± 0.63	7.80^bc ± 0.98	8.45^a ± 0.98	8.50^ab ± 0.87	8.35^a ± 0.37	8.22^a ± 0.51
T4*	8.00^b ± 0.70	7.50^c ± 0.85	8.50^a ± 0.79	8.65^a ± 0.32	8.10^b±0.39	8.15^ab ± 0.42

Values are Mean ± standard deviation of five replicates. Means in the same column with different letters are significantly different (p ≤ 0.05).

For treatments T1, T2, T3, T4 and T5 the beef fat was replaced with hydrated coffee cherry pulp powder at levels of 25, 50,75, and 100% respectively.