Table 2.
Process yield (PY), moisture content (MC), angle of repose (α), Carr´s index (CI), anthocyanin content (ACY) and total phenolic content (TPC) of maqui powders
| Response variables | Samples | ||||
|---|---|---|---|---|---|
| SD:SS (0.5:1) | AG:SS (1:1) | M:SS (1:1) | M:MCC:SS (0.67:0.33:1) | AG:MCC:SS (0.67:0.33:1) | |
| PY (%) | 70 ± 1a | 61 ± 1b | 67 ± 1c | 53 ± 1d | 58 ± 1e |
| MC (%) | 4.9 ± 0.3a | 2.4 ± 0.4b | 2.5 ± 1.0b | 3.4 ± 0.3b | 2.4 ± 0.1b |
| α (º) | 30.4 ± 0.7a | 38.3 ± 0.2b | 38.8 ± 0.4b | 35.6 ± 0.8c | 33.9 ± 0.9c |
| CI (%) | 8.0 ± 1.7a | 30.3 ± 2.7b | 23.5 ± 2.9b | 27.4 ± 5.6b | 27.9 ± 3.6b |
| ACY (mg cy-3glu/100 g) | 1528 ± 41a | 1284 ± 27b | 1275 ± 4b | 1352 ± 10c | 1345 ± 10c |
| TPC (mg GAE/100 g) | 3936 ± 132a | 3393 ± 114b | 3039 ± 66c | 3012 ± 45c | 3456 ± 102b |
In each row means with a different lowercase superscript letter are significantly different (p < 0.05)