. 2017 Autumn;18(4):253–257.

Table 4.

Parameters from instrumental texture profile analysis (mean±SD) of the conventional (control) and reduced fat emulsion type sausage

Treatments	Maximum force (N)	Gradient (N/s)	Cohesiveness (ratio)	Springiness (cm)	Gumminess (N/cm²)	Chewiness (N/cm)
Control	16.95 ± 0.81^a	6.01 ± 0.39^b	0.79 ± 0.01^a	0.92 ± 0.02^a	13.44 ± 0.56^a	12.46 ± 0.75^a
I3 W3 ¹	17.13 ± 1.24^a	5.85 ± 0.54^ab	0.77 ± 0.01^b	0.91 ± 0.14^ab	13.33 ± 0.88^a	12.17 ± 0.79^a
I3 W6 ²	16.14 ± 1.82^a	5.43 ± 0.38^a	0.77 ± 0.01^b	0.92 ± 0.03^a	12.56 ± 1.33^a	11.64 ± 1.39^a
I6 W6 ³	17.91 ± 1.64^a	6.51 ± 0.44^b	0.74 ± 0.01^c	0.89 ± 0.01^b	13.40 ± 1.14^a	11.98 ± 1.00^a
I6 W12 ⁴	17.91 ± 1.64^a	6.50 ± 0.44^b	0.74 ± 0.01^c	0.89 ± 0.01^b	13.38 ± 1.10^a	11.99 ± 1.06^a

3% inulin + 3% excess water,

3% inulin + 6% excess water,

6% inulin + 6% excess water, and

⁴

6% inulin + 12% excess water. Means with different superscript letters within the same column are significantly different at P<0.05