Table 2.
Colour parameters L*, a* and b* of C. alata influenced by different drying methods.
| Drying Conditions | Colour Parameters | ||
|---|---|---|---|
| L* | a* | b* | |
| Fresh | 36.94 ± 0.093 a | −2.75 ± 0.451 a | 9.04 ± 0.440 a |
| FD | 44.71 ± 0.322 b | −2.17 ± 0.064 b | 17.00 ± 0.320 b |
| CD (40 °C) | 38.55 ± 0.095 b | −0.20 ± 0.118 d,e | 10.65 ± 0.109 c |
| CD (50 °C) | 38.75 ± 0.070 b | 0.00 ± 0.056 e,f | 10.53 ± 0.101 c |
| CD (60 °C) | 38.31 ± 0.207 e | 0.39 ± 0.025 g | 10.04 ± 0.186 d |
| VMD (6 W/g) | 40.27 ± 0.036 d | 0.45 ± 0.044 g | 13.81 ± 0.125 e |
| VMD (9 W/g) | 39.42 ± 0.388 c | −0.47 ± 0.051 c,d | 11.89 ± 0.143 f |
| VMD (12 W/g) | 39.43 ± 0.272 c | −0.54 ± 0.042 c | 12.25 ± 0.115 f |
| CPD-VMFD | 39.30 ± 0.110 c | 0.18 ± 0.055 f,g | 11.82 ± 0.149 f |
FD—freeze drying; CD—convective drying; VMD—vacuum microwave drying; CPD—convective pre-drying; VMFD—vacuum microwave finish drying; values with the same letter within a column are not significantly different (p < 0.05), according to Tukey’s test.