Fig. 1. Change of apparent viscosity on meat batter containing various fat levels with and without pumpkin fiber stirred for 30 s. Control ( ◇ ): frankfurter with 30% fat without pumpkin fiber, T1 ( ▲ ): frankfurter with 25% fat without pumpkin fiber, T2 ( △): frankfurter with 25% fat with 2% pumpkin fiber, T3 (●): frankfurter with 20% fat without pumpkin fiber, T4 ( ○ ): frankfurter with 20% fat with 2% pumpkin fiber, T5 (■ ): frankfurter with 15% fat without pumpkin fiber, T6 ( □ ): frankfurter with 15% fat with 2% pumpkin fiber.
