. 2016 Nov 3;60:10.3402/fnr.v60.31882. doi: 10.3402/fnr.v60.31882

Table 2.

Some chemical and physical properties of ice cream samples with peach fibre

Analysis	C	A1	A2	B1	B2
Dry matter (%)	40.01±0.01^a	40.45±0.04^a	41.21±0.16^b	40.33±0.30^a	41.05±0.05^b
Ash (%)	0.98±0.00^a	1.01±0.02^ab	1.14±0.03^d	1.07±0.02^bc	1.11±0.02^cd
Fat (%)	6.55±0.07^b	6.11±0.01^a	5.98±0.02^a	6.00±0.03^a	6.06±0.08^a
Acidity (%)	0.30±0.00^ab	0.31±0.02^c	0.34±0.03^d	0.28±0.01^a	0.30±0.00^ab
pH	6.51±0.02^c	6.10±0.14^b	6.15±0.04^b	6.04±0.04^ab	5.89±0.04^a
L^*	87.17±0.24^e	78.18±0.28^b	74.85±0.37^a	83.87±0.98^d	80.30±0.43^c
a^*	3.26±0.09^a	4.02±0.03^bc	4.13±0.01^c	3.81±0.10^b	4.00±0.00^bc
b^*	9.69±0.05^a	10.84±0.09^c	11.07±0.21^d	10.12±0.17^ab	10.55±0.57^bc

Mean values followed by different letters in the same row are significantly different (p<0.05).

C, control without fibre; A1, ice cream made with 1% (w/w) peach peel fibre; A2, ice cream made with 2% (w/w) peach peel fibre; B1, ice cream made with 1% (w/w) peach pulp fibre; B2, ice cream made with 2% (w/w) peach pulp fibre.