Table 4.
Mean values (and standard deviation) of color coordinates (L*, a*, b*), hue angle (h*), chrome (C*), color differences (ΔE*), porosity, water content, and water activity of grapefruit powder (G) and each grapefruit formulations (F1, F2, and F3).
| Parameter | G | F1 | F2 | F3 |
|---|---|---|---|---|
| Water content (g/100 g) | 4.4 (0.2) a | 4.7 (0.2) a | 4.9 (0.5) a | 4.9 (0.3) a |
| Water activity | 0.266 (0.003) c | 0.286 (0.003) b | 0.293 (0.003) a | 0.294 (0.003) a |
| Porosity | 0.672 (0.006) b | 0.6975 (0.0019) a | 0.684 (0.004) ab | 0.690 (0.004) a |
| L* | 70.89 (0.1700) c | 70.7 (0.4) c | 72.9 (0.5) b | 75.48 (0.12) a |
| a* | 15.397 (0.018) a | 14.2 (0.2) c | 14.54 (0.072) b | 12.2 (0.08) d |
| b* | 33.12 (0.0200) a | 30.3 (0.4) b | 30.170 (0.104) b | 24.72 (0.16) c |
| h* | 65.07 (0.0200) a | 64.95 (0.07) a | 64.27 (0.08) b | 63.9 (0.2) c |
| C* | 36.53 (0.0300) a | 33.5 (0.5) b | 33.49 (0.12) b | 27.53 (0.13) c |
| E* | - | 3.1 (0.5) c | 3.72 (0.15) b | 10.12 (0.15) a |
The same letter in superscript within rows indicates homogeneous groups established by ANOVA (p < 0.05).