Table 5. Texture profile analysis of sausages added with eggplant powder in different drying methods and level

	Hardness	Springiness	Gumminess	Chewiness	Cohesiveness
Treatments
CTL	3,516±939^ab	5.33±1.21^a	24.9±4.88^a	108±14.8^a	0.01^a
REF	2,973±746^b	5.18±0.67^a	21.8±8.76^a	110±16.2^a	0.01^a
O1	3,429±956^ab	5.44±1.02^a	25.2±6.10^a	134±13.3^a	0.01^a
O2	3,607±958^a	5.27±0.94^a	26.1±4.57^a	125±13.8^a	0.01^a
F1	3,418±778^ab	5.48±0.64^a	22.1±8.38^a	121±16.0^a	0.01^a
F2	3,739±939^a	5.34±0.96^a	28.0±8.11^a	135±12.5^a	0.01^a
Days
0	2,648±486^C	5.14±0.85^AB	24.9±7.11^A	122±17.7^A	0.01^A
3	3,048±620^BC	4.90±1.13^B	30.0±8.91^A	132±13.2^A	0.01^A
7	3,238±648^BC	5.17±0.71^AB	23.5±5.31^A	121±15.2^A	0.01^A
14	3,624±728^AB	5.54±0.76^AB	22.5±5.42^A	122±13.8^A	0.01^A
21	3,919±851^A	5.26±0.80^AB	25.9±3.48^A	120±14.9^A	0.01^A
28	4,001±926^A	5.70±0.93^A	23.0±5.20^A	137±17.5^A	0.01^A
35	3,651±991^AB	5.68±0.88^A	22.8±3.90^A	104±15.4^A	0.01^A

Means with different superscript among treatments are significantly different at p<0.05.
Means with different superscript among storage days are significantly different at p<0.05.
CTL, control without adding antioxidants; REF, sausage mixed with 0.1% ascorbic acid; O1, sausage mixed with 0.25% oven dried eggplant powder; O2, sausage mixed with 0.5% oven dried eggplant powder; F1, sausage mixed with 0.25% freeze-dried eggplant powder; F2, sausage mixed with 0.5% freeze dried eggplant powder.