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. 2024 Nov 11;13(22):3597. doi: 10.3390/foods13223597

Table 5.

Techno-functional attributes of DRP subjected to different drying temperatures.

Treatments SOL
(%)
WHC
(mL∙g−1 db)
OHC
(mL∙g−1 db)
SC
(mL∙g−1 db)
TD
(kg∙m−3 db)
Freeze-drying 76.0 ± 0.1 a 11.8 ± 0.6 a 3.3 ± 0.3 a 15.2 ± 0.3 a 279.0 ± 4.7 c
50 °C 65.2 ± 1.1 c 8.0 ± 0.2 b 2.4 ± 0.2 b 7.6 ± 0.3 b 313.9 ± 5.9 bc
60 °C 68.8 ± 2.1 b 8.3 ± 0.4 b 2.3 ± 0.1 b 8.1 ± 0.4 b 311.5 ± 8.2 bc
70 °C 71.8 ± 0.8 ab 8.2 ± 0.5 b 3.0 ± 0.3 a 6.9 ± 0.3 c 314.3 ± 8.3 b
80 °C 72.5 ± 0.9 a 7.7 ± 0.2 bc 1.7 ± 0.2 c 7.0 ± 0.2 c 322.6 ± 19.7 b
90 °C 72.6 ± 1.8 a 7.0 ± 0.5 c 2.0 ± 0.1 c 7.1 ± 0.0 c 362.1 ± 24.5 a

Values are presented as the mean ± SD of triplicate experiments. Means with different letters (a–c) within each column indicate significant differences (Tukey test, p < 0.05). SOL (solubility), WHC (water-holding capacity), OHC (oil-holding capacity), SC (swelling capacity), TD (tapped density), and db (dry basis).