Table 4 Sensory properties of pork emulsion-type sausage formulated with various levels of buckwheat powder

Traits	Buckwheat powder (%)
Traits	0 (control)	1	2	3
Color	8.20±0.27^b	8.45±0.37^b	9.10±0.42^a	9.40±0.42^a
Flavor	7.75±0.50^c	8.40±0.42^b	8.96±0.29^a	9.35±0.42^a
Tenderness	9.54±0.51^a	8.74±0.69^b	8.16±0.13^c	8.08±0.52^c
Juiciness	8.16±0.79^b	8.32±0.31^ab	8.70±0.65^ab	9.10±0.53^a
Overall acceptability	8.30±0.42^c	8.85±0.46^bc	9.17±0.30^b	9.54±0.44^a

All values are mean±SD.
Sensory scores were assessed on 10- point scale base on (1=extremely undesirable, 10=extremely desirable).
^a–c Means in the same row with different letters are significantly different (p<0.05).