Table 5. Determination of Thermal Behavior of Microgreens Using DSC.
parameters | peaks | spinach | carrot | bathua | Bengal gram |
---|---|---|---|---|---|
peak temperature (°C) | 1 | 81.58 ± 0.06b | 74.60 ± 0.14d | 76.78 ± 0.50c | 86.10 ± 0.82a |
2 | 162.26 ± 0.12d | 182.98 ± 0.70c | 197.99 ± 0.28b | 201.30 ± 0.50a | |
onset temperature (°C) | 1 | 40.07 ± 0.82a | 37.52 ± 0.2c | 35.30 ± 0.56d | 38.82 ± 0.37b |
2 | 142.78 ± 0.56d | 165.56 ± 0.28bc | 165.49 ± 0.12b | 179.31 ± 0.15a | |
end set temperature (°C) | 1 | 116.94 ± 0.74c | 101.58 ± 0.37d | 127.39 ± 0.45b | 132.60 ± 0.22a |
2 | 179.66 ± 0.66d | 204.73 ± 0.14c | 223.96 ± 0.25b | 227.51 ± 0.14a | |
enthalpy (J/g) | 1 | 172.48 ± 0.45a | 94.04 ± 0.23d | 155.36 ± 0.21c | 160.25 ± 0.13b |
2 | 12.12 ± 0.13c | 7.62 ± 0.07d | 15.52 ± 0.07b | 16.20 ± 0.21a |
Values are means ± SD of triplicate analysis. Means with different letters in the same row indicate significant differences at p < 0.05.