Table 8. Sensory properties of sausage formulated with different amounts of cacao bean husk powder.
| Traits | Adding levels of cacao bean husk powder (%) | |||||
|---|---|---|---|---|---|---|
| 0 (control) | 0.25 | 0.5 | 0.75 | 1 | 2 | |
| Color | 4.95±2.58bc | 4.42±2.24cd | 5.65±1.63abc | 6.66±1.41a | 5.94±2.09ab | 3.40±1.63d |
| Flavor | 3.70±2.10c | 5.05±1.24a | 5.73±1.85a | 5.75±2.24a | 5.88±1.23a | 6.21±2.25a |
| Tenderness | 6.10±2.29 | 5.26±2.21 | 5.84±1.92 | 6.15±1.49 | 6.27±1.07 | 4.80±2.39 |
| Juiciness | 4.20±2.46 | 5.70±1.45 | 4.89±1.76 | 6.20±2.16 | 6.94±1.30 | 3.89±1.99 |
| Overall acceptability | 4.45±2.62c | 4.78±2.01bc | 5.80±1.57ab | 6.94±1.95a | 6.61±1.28a | 3.75±1.71c |
All values are mean±SD.
a-d
Mean in the same row with different letter are significantly different (p<0.05).