Replacement of Potato Starch with Sorghum Distiller Grains Improves the Quality Characteristics of Emulsified Pork Meatballs

Table 2

Effects of different SDGs ratios on emulsified pork meatball texture.

Experimental group	Hardness (gf)	Springiness	Cohesiveness	Gumminess (gf)	Chewiness (mJf)
0% SDGs (S-0)	1917.33^e	0.37^a	0.87^a	930.81^c	389.83^c
20% SDGs (S-20)	2126.67^de	0.35^ab	0.83^a	1093.79^c	395.43^c
40% SDGs (S-40)	2610.83^cd	0.34^ab	0.82^a	1321.79^b	401.02^bc
60% SDGs (S-60)	2881.00^bc	0.32^b	0.82^a	1532.19^a	436.75^b
80% SDGs (S-80)	3453.33^ab	0.32^b	0.79^a	1532.18^a	491.07^a
100% SDGs (S-100)	3515.50^a	0.32^b	0.80^a	1455.70^a	501.16^a

Different superscript letters in the same column indicate significant differences with .