Table 5. Effects of textural properties of reduced-fat frankfurters formulations with varying fat levels with and without pumpkin fiber

Parameters	Control^A	T1	T2	T3	T4	T5	T6
Hardness (N)	3.33±0.20^a	2.74±0.29^c	3.14±0.27^b	2.55±0.31^d	2.65±0.34^c	2.25±0.28^e	2.45±0.19^d
Springiness	0.96±0.02^a	0.95±0.03^ab	0.96±0.04^a	0.94±0.02^ab	0.95±0.04^ab	0.93±0.06^b	0.94±0.06^ab
Cohesiveness	0.63±0.05^a	0.55±0.02^bc	0.57±0.02^b	0.53±0.03^c	0.56±0.04^b	0.50±0.02^e	0.53±0.02^c
Gumminess (N)	1.96±0.27^a	1.47±0.18^bc	1.57±0.19^b	1.37±0.17^c	1.47±0.18^bc	1.08±0.13^e	1.27±0.17^d
Chewiness (N)	1.87±0.29^a	1.44±0.24^bc	1.57±0.19^b	1.37±0.28^c	1.47±0.17^bc	1.19±0.18^e	1.28±0.16^d