Table 2.
Effect of pre-treatments on chemical characteristics of vacuum fried papaya chips
| Parameters | Pre-treatment | |||
|---|---|---|---|---|
| CON | PD | F | ||
| Total phenolics (mg GAE/100 g) (db) | 306.81 ± 2.94b | 394.07 ± 3.04d | 380.86 ± 3.13c | 291.81 ± 2.47a |
| Total flavonoids (mg Catechin/100 g) (db) | 196.69 ± 1.56c | 158.66 ± 1.38b | 155.27 ± 2.18a | 226.01 ± 1.32d |
| Total carotenoids content (mg/100 g) (db) | 09.79 ± 0.11b | 08.74 ± 0.12a | 09.42 ± 0.10ab | 11.23 ± 0.21c |
| Vitamin C (mg/100 g) (db) | 209.81 ± 3.42c | 165.58 ± 2.30a | 172.74 ± 2.18a | 186.49 ± 1.76b |
| IC50 (mg/mL) (db) | 60.30 ± 0.29b | 64.16 ± 0.20d | 60.52 ± 0.71bc | 59.03 ± 0.23a |
CON Control, PD partial drying, PDF partial drying + freezing, F freezing
*Values with different superscripts in a same row differ significantly (p < 0.05)