Table 4. Effects of cooking loss and emulsion stability of reduced-fat frankfurters formulations with varying fat levels with and without pumpkin fiber

Parameters	Control^A	T1	T2	T3	T4	T5	T6
Cooking loss (%)	6.87±0.57^e	12.64±0.89^c	7.31±0.31^e	14.57±0.78^b	9.13±0.53^d	16.87±1.35^a	9.95±0.98^d
Emulsion stability
Water exudation (mL/g)	3.50±0.72^de	6.23±0.58^c	3.09±1.08^e	8.28±0.88^b	4.26±1.01^d	13.75±1.82^a	6.46±0.91^c
Fat exudation (mL/g)	1.39±0.12^c	2.31±0.19^a	1.37±0.18^c	1.97±0.22^ab	1.34±0.21^c	1.57±0.17^b	1.36±0.15^c