Table 2. Texture profile analysis of smoked (or not) restructured sausages following addition of chicory dietary fiber

Treatments1)		Springiness (%)	Cohesiveness (%)	Chewiness (kg)	Hardness (kg)
Control		78.88	56.33	0.77	0.56
T1		78.78	56.50	0.51	0.40
T2		77.99	58.92	0.61	0.51
T3		81.43	59.89	0.80	0.65
SEM		0.86	1.47	0.03	2.63
p-value	F2)	-	-	-	<0.01
	S3)	-	-	-	-
	F×S4)	-	-	<0.01	<0.01