Table 1.
Recipes composition (g), dry matter content (%) and yield factor (YF) of the different sofrito samples.
| Recipe * | Tomato | Onion | Garlic | Olive Oil | Salt | Thyme | Rosemary | Dry Matter % ** | YF |
|---|---|---|---|---|---|---|---|---|---|
| CS1 | 400 | 150 | 15 | 50 | 2 | 27.4 ± 0.2a | 0.54 ± 0.1 | ||
| CS2 | 400 | 150 | 30 | 50 | 2 | 26.7 ± 0.1b | 0.56 ± 0.2 | ||
| CS3 | 400 | 150 | 15 | 50 | 2 | 1 | 28.0 ± 0.1c | 0.54 ± 0.1 | |
| CS4 | 400 | 150 | 15 | 50 | 2 | 1 | 27.9 ± 0.1c | 0.56 ± 0.1 | |
| CS5 | 400 | 150 | 0 | 50 | 2 | 26.0 ± 0.1d | 0.55 ± 0.1 | ||
| CS6 | 400 | 0 | 15 | 50 | 2 | 33.2 ± 0.4e | 0.50 ± 0.2 | ||
| S1 | 400 | 150 | 15 | 50 | 2 | 17.3 ± 0.2f | |||
| Raw onion | 8.6 ± 0.2g | ||||||||
| Raw garlic | 33.8 ± 0.2e |
* Cooked sofrito (CS); raw sofrito (S1); ** Different letters in the columns represent statistically significant differences (p < 0.05). Dry matter content expressed as average quantities (%) ± standard deviation of three replicates for each sample (n = 3).