Table 3. Color and texture parameters of the sausages

Treatments	Color attributes			Texture profile
	CIE L*	CIE a*	CIE b*	Hardness (N)	Cohesiveness	Gumminess (N)	Chewiness (N × mm)
C	43.51a±1.42	15.37±0.61	14.38b±0.37	37.44a±6.41	0.64b±0.01	23.62a±3.55	20.32a±3.50
Q	42.93a±0.76	15.33±0.60	15.04ab±0.53	29.04b±2.30	0.68a±0.01	19.73b±1.38	17.93ab±1.50
T	39.43c±0.45	15.75±0.35	15.44a±0.59	28.45b±2.78	0.64b±0.01	18.24b±1.63	16.29b±1.37
QT	41.13b±0.72	16.37±1.17	14.74ab±0.62	26.96b±1.22	0.67a±0.01	18.00b±0.61	16.32b±0.72

Different letters in the same column indicate significant difference (p<0.05).
C, sausages formulated with 20% fat and no flour addition; Q, sausages formulated with 10% fat and 5% QF addition; T, sausages formulated with 10% fat and 5% TF addition; QT, sausages formulated with 10% fat and 2.5% QF+2.5%; QF, quinoa flour; TF, teff flour.