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. 2023 May 29;12(11):2187. doi: 10.3390/foods12112187

Table 5.

Average values of moisture, ΔE, TPC and antioxidant activity for samples stored over time.

Experiment Moisture (g Water/g Sample) ΔE TPC Antioxidant Capacity
Control 70 °C 0.038 ± 0.001 Aa - 9.365 ± 0.020 Aa 3.575 ± 0.582 Aa
Week 0 Control 80 °C 0.035 ± 0.002 Aa - 9.128 ± 0.403 Aa 2.935 ± 0.265 Aa
Control 90 °C 0.049 ± 0.001 Ba - 10.883 ± 0.970 Ba 6.292 ± 0.519 BCa
2 (17 pores/cm2, 600 µm) 0.048 ± 0.002 Ba - 11.672 ± 1.305 Ba 7.154 ± 1.012 Ba
6 (25 pores/cm2, 400 µm) 0.111 ± 0.006 Ca - 11.254 ± 0.315 Ba 5.494 ± 1.059 Ca
Control 70 °C 0.087 ± 0.001 Ab 32.93 ± 1.21 A 8.015 ± 0.190 ABb 3.408 ± 0.447 Aa
Control 80 °C 0.118 ± 0.001 Bb 29.54 ± 1.56 B 7.587 ± 0.363 Ab 3.333 ± 0.365 Aba
Control 90 °C 0.092 ± 0.001 Cb 37.11 ± 2.34 C 8.059 ± 0.191 ABb 3.052 ± 0.763 Abb
Week 4 2 (17 pores/cm2, 600 µm) 0.118 ± 0.001 Bb 26.29 ± 0.95 D 8.568 ± 0.418 Bb 2.546 ± 0.087 BCb
6 (25 pores/cm2, 400 µm) 0.150 ± 0.001 Db 36.89 ± 1.18 C 7.906 ± 0.221 Ab 2.256 ± 0.251 Cb

A–D: Different uppercase letters within the same column and week show that the results are statistically significantly different (p < 0.05). a,b: Different lowercase letters within the same column and experiment show that the results are statistically significantly different (p < 0.05).