. 2020 Aug 31;8(10):5497–5507. doi: 10.1002/fsn3.1847

Table 2.

Water‐holding capacity and cooking yield of chicken sausage with different percentage of banana peel powder

Treatments	Mean ± SD
Treatments	Water‐holding capacity (%)	Cooking yield (%)
BPP0	6.54 ± 1.08^b	96.96 ± 0.75^b
BPP2	6.67 ± 0.66^b	98.69 ± 0.37^a
BPP4	7.97 ± 0.64^ab	99.26 ± 0.49^a
BPP6	9.28 ± 0.33^a	99.54 ± 0.28^a

^a,bMean ± SD in same column with different superscript indicates that there are significant different (p < .05).

Abbreviations: BPP0, control (without banana peels powder); BPP2, added 2 percent banana peel powder; BPP4, added 4 percent banana peels powder; BPP6, added 6 percent banana peel powder.