Table 4.
Variations in quality of coriander puree during freezing
| Parameter | TSS (°Brix) | Freezing treatments | |||
|---|---|---|---|---|---|
| S1 | S2 | S3 | DF | ||
| Physico-chemical properties | |||||
| Moisture content (%) | 2.5 | 84.98 ± 0.79aA | 84.76 ± 0.35aA | 86.76 ± 0.45aA | 83.29 ± 1.19abA |
| 3.5 | 82.45 ± 0.58aA | 84.06 ± 1.53bB | 84.65 ± 0.41cB | 80.57 ± 0.45 dB | |
| 4.5 | 81.11 ± 1.90aB | 83.42 ± 2.02bA | 83.60 ± 0.50aC | 80.71 ± 0.66cCB | |
| Control | 82.22 ± 2.11aCB | 84.50 ± 2.76aCB | 81.63 ± 1.04bA | 83.48 ± 0.45cA | |
| pH | 2.5 | 5.11 ± 0.40aA | 5.25 ± 0.21aA | 5.21 ± 0.32aA | 5.33 ± 0.04aA |
| 3.5 | 5.21 ± 0.01aA | 5.22 ± 0.09aA | 5.29 ± 0.02aA | 5.39 ± 0.03aA | |
| 4.5 | 5.65 ± 0.40aB | 5.66 ± 0.21aA | 5.89 ± 0.32aBA | 5.88 ± 0.04aB | |
| Control | 5.26 ± 0.05aA | 5.32 ± 0.04aA | 5.40 ± 0.06aA | 5.35 ± 0.03aA | |
| Titrable acidity (%) | 2.5 | 5.32 ± 0.45aA | 4.21 ± 0.38abA | 3.21 ± 0.79bA | 4.67 ± 1.00cbA |
| 3.5 | 4.03 ± 0.41aA | 4.33 ± 1.00abA | 3.47 ± 0.58abA | 2.56 ± 0.45acB | |
| 4.5 | 3.78 ± 0.29aA | 3.38 ± 1.01aA | 3.15 ± 0.69aBA | 2.55 ± 0.69aCB | |
| Control | 11.72 ± 0.79aB | 12.83 ± 0.38bB | 11.02 ± 0.45abcC | 10.72 ± 0.45acD | |
| a* | 2.5 | − 4.03 ± 0.03aA | − 4.22 ± 0.11aA | − 4.12 ± 0.08abA | − 5.82 ± 0.03bcA |
| 3.5 | − 4.13 ± 0.02aB | − 5.06 ± 0.05bB | − 3.11 ± 0.04cA | − 5.74 ± 0.04dA | |
| 4.5 | − 5.15 ± 0.05aC | − 6.17 ± 0.04bC | − 6.29 ± 0.03cB | − 6.41 ± 0.04aB | |
| Control | − 3.42 ± 0.03aD | − 3.13 ± 0.03bD | − 3.26 ± 0.01cC | − 4.44 ± 0.10dC | |
| TCD | 2.5 | 3.34 ± 0.97aA | 3.24 ± 0.88bA | 1.95 ± 0.96cbA | 2.48 ± 0.20abA |
| 3.5 | 1.87 ± 0.32aA | 2.52 ± 0.53aA | 1.64 ± 0.23aA | 1.31 ± 0.07abcB | |
| 4.5 | 2.35 ± 0.16aB | 1.61 ± 0.04abB | 1.10 ± 0.06bB | 0.90 ± 0.03abcC | |
| Control | 1.10 ± 0.06aC | 0.86 ± 0.23aC | 0.89 ± 0.02aC | 1.81 ± 0.04aD | |
| Hue angle (°) | 2.5 | 68.15 ± 1.00aA | 62.64 ± 1.12aA | 63.50 ± 1.26aA | 65.26 ± 0.77bA |
| 3.5 | 68.39 ± 0.75aAB | 61.64 ± 0.61bA | 61.50 ± 0.65abAB | 68.25 ± 0.91cB | |
| 4.5 | 65.45 ± 2.09aBC | 66.22 ± 0.69bBC | 61.34 ± 1.38cbBC | 61.55 ± 1.47aC | |
| Control | 62.04 ± 0.79aCD | 65.33 ± 0.38aCD | 64.11 ± 0.45bCD | 53.38 ± 0.45cD | |
| Chroma | 2.5 | 11.24 ± 0.79aA | 10.56 ± 0.38abA | 9.80 ± 0.45bA | 11.76 ± 0.53cbA |
| 3.5 | 10.20 ± 0.58aB | 10.76 ± 1.00bA | 8.49 ± 0.41cbA | 12.64 ± 0.32dA | |
| 4.5 | 8.78 ± 0.38aC | 12.02 ± 0.45acB | 12.71 ± 0.98bB | 13.93 ± 0.50cBA | |
| Control | 7.54 ± 0.79aDB | 7.99 ± 0.38aC | 7.56 ± 0.45aCB | 8.18 ± 0.45aC | |
| Bio-active compounds | |||||
| Total chlorophyll content (mg/g) | 2.5 | 48.58 ± 0.79aA | 48.37 ± 0.38bA | 44.85 ± 0.79cbA | 56.21 ± 1.06dA |
| 3.5 | 36.48 ± 0.38aB | 43.75 ± 0.29bB | 47.08 ± 0.98cB | 57.42 ± 0.45dA | |
| 4.5 | 58.30 ± 0.38aC | 43.78 ± 0.45bCB | 52.15 ± 0.41cC | 56.75 ± 1.11dA | |
| Control | 57.29 ± 0.79aD | 59.28 ± 0.38bD | 58.98 ± 0.01cD | 63.75 ± 0.45aB | |
| Ascorbic acid content (mg/100 g) | 2.5 | 16.02 ± 0.79aA | 18.87 ± 0.38bA | 20.97 ± 0.45cA | 20.80 ± 0.50aA |
| 3.5 | 15.72 ± 0.58aA | 20.19 ± 1.00aA | 20.53 ± 1.42bA | 20.97 ± 0.45aA | |
| 4.5 | 22.11 ± 0.38aA | 13.11 ± 0.45bB | 21.69 ± 0.98aB | 22.08 ± 0.81acA | |
| Control | 13.11 ± 0.79aB | 13.11 ± 0.38bCB | 15.96 ± 0.45cbC | 16.35 ± 0.45aB | |
| Antioxidant capacity (%) | 2.5 | 82.87 ± 0.79aA | 83.07 ± 0.38bA | 81.26 ± 0.45cbA | 82.34 ± 1.00abA |
| 3.5 | 76.38 ± 0.58aA | 84.86 ± 1.00bB | 81.24 ± 0.79cB | 82.37 ± 0.45aA | |
| 4.5 | 84.39 ± 0.38aA | 81.23 ± 0.29aC | 82.38 ± 0.98bC | 82.05 ± 1.00aA | |
| Control | 84.31 ± 0.79aB | 84.31 ± 0.38aAB | 85.34 ± 0.45aAC | 86.76 ± 0.45aB | |
| Total flavonoid content (mg/g) | 2.5 | 7.69 ± 0.45aA | 7.65 ± 0.79aA | 7.43 ± 1.00aA | 8.47 ± 0.16aA |
| 3.5 | 7.77 ± 1.30aA | 7.91 ± 0.79aA | 7.44 ± 0.38aA | 8.70 ± 0.11aA | |
| 4.5 | 7.69 ± 0.34aA | 8.15 ± 0.29aA | 8.41 ± 0.52aA | 8.49 ± 0.33aA | |
| Control | 2.87 ± 1.00aB | 3.01 ± 1.00aB | 4.27 ± 0.68aB | 3.78 ± 2.42aB | |
Same lowercase letters indicate non-significant difference between freezing treatments. same uppercase letters indicate non-significant difference between tss levels