Table 1. pH value and color characteristics of uncooked meat batter and cooked pork sausage formulated with functional sugars

Trait	Control (2% sucrose)	Treatment			SEM¹⁾	p value
Trait	Control (2% sucrose)	2% Allulose	2% Kestose	2% Resistant maltodextrin	SEM¹⁾	p value
Uncooked meat batter
pH value	6.13^b	6.18^a	6.03^c	6.01^d	0.021	<0.001
CIE L^* (lightness)	62.22	62.08	61.65	63.36	0.378	NS²⁾
CIE a^* (redness)	8.92^a	8.65^ab	7.68^c	8.10^bc	0.171	0.013
CIE b^* (yellowness)	13.21	13.33	12.55	13.29	0.137	NS
Hue angle	55.97	57.02	58.55	58.62	0.435	NS
Chroma	15.95	15.90	14.72	15.57	0.184	0.033
Cooked sausage
pH value	6.18^c	6.23^b	6.26^a	6.18^c	0.010	<0.001
CIE L^* (lightness)	68.64	68.80	68.94	68.80	0.159	NS
CIE a^* (redness)	8.36	7.72	8.05	8.64	0.139	NS
CIE b^* (yellowness)	10.89	10.25	10.93	10.58	0.117	NS
Hue angle	52.49	53.03	53.65	50.78	0.409	NS
Chroma	13.73	12.83	13.57	13.66	0.154	NS

SEM: standard error of the means.
NS: non-significance (p>0.05).
Means sharing the same letters in a row are not significantly different (p>0.05).