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

Table 5

Analysis results of examining the effects of different addition ratios of SDGs on the color analysis of emulsified pork meatballs.

Experimental group
0% SDGs (S-0)	54.29^f	4.23^f	12.62^f
20% SDGs (S-20)	54.87^e	4.26^e	13.81^e
40% SDGs (S-40)	55.79^d	4.65^d	13.83^d
60% SDGs (S-60)	56.97^c	4.92^c	14.52^c
80% SDGs (S-80)	57.56^b	5.29^b	16.85^b
100% SDGs (S-100)	59.20^a	5.67^a	18.51^a

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