Table 4. Texture properties of sausage formulated with different amounts of black rice powder.

Traits	Black rice powder (%)
	0 (control)	1	3	5
	Hardness (kg)	2.35±0.15a	1.93±0.23b	1.74±0.10c	1.87±0.12bc
Springiness	0.92±0.01	0.90±0.05	0.91±0.03	0.91±0.02
Cohesiveness	0.34±0.06	0.34±0.06	0.33±0.04	0.32±0.03
Gumminess (kg)	0.79±0.14a	0.64±0.10b	0.57±0.07b	0.59±0.05bc
Chewiness (kg)	0.73±0.13a	0.58±0.10b	0.52±0.07b	0.54±0.06b

All values are mean ± standard deviation.

^a-cMeans in the same row with different numbers are significantly different (p<0.05).