. 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 ± 10.60^d	0.64 ± 0.56^a	0.87 ± 0.03^a	18.07 ± 4.06^c
BPP2	60.20 ± 1.49^c	0.60 ± 0.05^ab	0.85 ± 0.02^a	28.43 ± 2.56^b
BPP4	60.98 ± 0.55^c	0.54 ± 0.05^bc	0.86 ± 0.01^a	30.57 ± 2.80^b
BPP6	84.99 ± 3.17^a	0.47 ± 0.04^c	0.82 ± 0.03^a	46.65 ± 1.71^a

^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.