Table 2. Effects of proximate composition of reduced-fat frankfurters formulations with varying amounts of added fat with and without pumpkin fiber.

Parameters	ControlA	T1	T2	T3	T4	T5	T6
Moisture (%)	53.57±0.47g	56.30±0.89f	58.15±0.31e	62.15±0.38d	64.02±0.53c	66.88±0.53b	68.55±0.85a
Protein (%)	12.98±0.46	13.56±0.50	13.26±0.44	13.45±0.26	13.13±0.71	13.38±0.44	13.05±0.60
Fat (%)	030.21±0.63a	26.19±0.69b	25.77±1.29b	20.13±0.97c	19.93±1.14c	14.61±0.51d	13.93±0.51d
Ash (%)	2.28±0.05c	2.30±0.04c	2.44±0.05b	2.32±0.07c	2.51±0.06ab	2.46±0.09b	2.55±0.08a
Energy value (kcal/100g)	336.61±6.14a	301.64±5.23bc	296.15±4.23c	251.76±4.38d	243.45±4.87e	205.13±4.01f	195.13±5.21g

All values are mean±standard deviation of three replicates.

^a-gMeans within a row with different letters are significantly different (p<0.05).

^AControl, 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.