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

Table 4.

Texture of chicken sausage with different percentage of banana peel powder

Treatment Hardness (N) Cohesiveness Springeness (mm) Chewiness (N x mm)
BPP0 46.60 ± 10.60d 0.64 ± 0.56a 0.87 ± 0.03a 18.07 ± 4.06c
BPP2 60.20 ± 1.49c 0.60 ± 0.05ab 0.85 ± 0.02a 28.43 ± 2.56b
BPP4 60.98 ± 0.55c 0.54 ± 0.05bc 0.86 ± 0.01a 30.57 ± 2.80b
BPP6 84.99 ± 3.17a 0.47 ± 0.04c 0.82 ± 0.03a 46.65 ± 1.71a

a‐dMean ± 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.