Table 3. Effects of pH and color of reduced-fat meat batters and reduced-fat frankfurters formulations with varying fat levels with and without pumpkin fiber

Parameters		Control^A	T1	T2	T3	T4	T5	T6
Meat batter	pH	6.42±0.08^a	6.39±0.12^ab	6.40±0.10^ab	6.37±0.08^b	6.39±0.11^ab	6.33±0.07^c	6.37±0.11^b
	L*-value	80.14±0.15^a	79.02±0.32^ab	77.05±0.23^b	76.54±0.15^b	75.31±0.33^bc	73.24±0.35^c	69.51±0.34^d
	a*-value	3.22±0.13^d	3.43±0.17^d	2.07±0.15^e	4.91±0.14^c	3.18±0.16^d	6.88±0.18^a	5.42±0.11^b
	b*-value	9.97±0.17^f	10.18±0.20^e	30.94±0.70^c	10.21±0.11^e	32.40±0.56^b	11.64±0.30^d	35.83±0.38^a
Frankfurter	pH	6.54±0.12^a	6.49±0.09^ab	6.52±0.05^a	6.46±0.07^ab	6.48±0.11^ab	6.41±0.08^b	6.45±0.06^ab
	L*-value	78.83±0.32^a	77.07±0.16^ab	75.62±0.26^b	74.09±0.12^b	72.11±0.19^bc	71.93±0.17^c	65.95±0.28^d
	a*-value	1.02±0.18^cd	1.13±0.12^c	0.21±0.05^f	1.24±0.03^b	0.53±0.07^e	1.58±0.08^a	0.98±0.03^d
	b*-value	11.56±0.30^b	10.86±0.38^b	32.08±0.33^a	11.04±0.75^b	33.15±0.48^a	10.32±0.66^b	32.09±0.20^a