Table 2. Textural properties of 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
Hardness (kg)	6.15^a	5.76^a	5.70^a	5.09^b	0.135	0.015
Springiness (ratio)	0.64^a	0.66^a	0.62^a	0.52^b	0.017	0.004
Cohesiveness	0.18	0.17	0.18	0.17	0.002	NS²⁾
Gumminess (kg)	1.08^a	0.98^ab	0.99^ab	0.85^b	0.031	0.043
Chewiness (kg)	0.69^a	0.65^a	0.62^a	0.45^b	0.030	0.001

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).