Table 4. Emulsion stability and cooking loss of sausages formulated with various levels cocoa bean husk powder.
| Traits | Adding levels of cacao bean husk powder (%) | ||||||
|---|---|---|---|---|---|---|---|
| 0 (control) | 0.25 | 0.5 | 0.75 | 1 | 2 | ||
| Emulsion stability (%) | Fat release | 1.46±0.07a | 1.40±0.03a | 1.35±0.07a | 1.27±0.02b | 1.26±0.11b | 1.42±0.03a |
| Water release | 15.13±0.54a | 14.74±0.82ab | 14.66±0.58ab | 14.13±0.44bc | 13.54±0.15c | 13.81±0.12bc | |
| Cooking loss (%) | 17.73±0.28a | 17.43±0.69a | 16.95±0.53a | 15.21±0.91b | 15.18±0.94b | 16.72±0.30a | |
All values are mean±SD.
a-d
Mean in the same row with different letter are significantly different (p<0.05).