. 2020 Feb 28;57(7):2619–2628. doi: 10.1007/s13197-020-04298-5

Table 3.

Effect of pretreatment conditions on crispiness, crunchiness and hardness

Frying time (s)	Without treatment (R)	29° Brix 40 °C	29° Brix 80 °C	45° Brix 40 °C	45° Brix 80 °C
Crispiness (adimensional)
30	0.07 ± 0.01^ab	0.05 ± 0.03^b	0.16 ± 0.08^a	0.13 ± 0.01^ab	0.04 ± 0.03^b
60	0.10 ± 0.03^b	0.10 ± 0.09^b	2.57 ± 0.41^b	35.35 ± 2.4^a	32.49 ± 1.8^a
90	0.12 ± 0.03^c	24.49 ± 6.4^b	17.82 ± 5.2^b	38.97 ± 6.8^a	37.18 ± 3.8^a
120	7.73 ± 0.42^c	25.31 ± 3.1^a	17.05 ± 1.8^b	24.83 ± 2.^a	28.88 ± 3.6^a
150	19.55 ± 1.5^ab	25.69 ± 4.1^ab	18.06 ± 5.6^b	26.40 ± 7.9^ab	31.55 ± 6.2^a
180	12.63 ± 0.65^c	27.59 ± 1.3^a	18.03 ± 2.8^bc	22.23 ± 4.7^ab	24.99 ± 3.9^a
Crunchiness (N mm)
30	1.51 ± 0.29^d	7.42 ± 0.15^a	2.50 ± 0.25^c	3.41 ± 0.23^b	2.59 ± 0.35^c
60	1.82 ± 0.18^c	5.81 ± 1.2^ab	7.08 ± 0.71^a	7.44 ± 2.7^a	3.57 ± 0.81^bc
90	3.64 ± 0.51^a	3.59 ± 0.58^a	2.47 ± 0.58^a	4.45 ± 1.63^a	3.72 ± 0.85^a
120	6.38 ± 0.99^a	3.88 ± 0.65^b	2.91 ± 0.48^b	2.83 ± 0.77^b	3.19 ± 0.53^b
150	21.41 ± 2.88^a	3.63 ± 0.58^b	2.61 ± 0.75^b	2.85 ± 1.3^b	3.18 ± 0.75^b
180	26.38 ± 0.44^a	3.73 ± 0.35^b	2.27 ± 0.38^c	2.92 ± 0.79^bc	3.07 ± 0.85^bc
Hardness (N)
30	0.79 ± 0.05^b	3.61 ± 0.30^a	0.81 ± 0.09^b	3.54 ± 0.43^a	0.93 ± 0.16^b
60	0.95 ± 0.02^c	2.38 ± 0.61^b	3.22 ± 0.79^b	9.72 ± 0.30^a	9.69 ± 0.37^a
90	1.52 ± 0.19^c	10.06 ± 1.18^b	7.84 ± 1.6^b	13.79 ± 0.78^a	14.04 ± 0.74^a
120	3.63 ± 0.42^d	10.11 ± 1.06^bc	9.01 ± 1.1^c	11.34 ± 0.09^b	15.55 ± 0.94^a
150	8.16 ± 0.07^b	9.62 ± 1.45^ab	8.41 ± 1.17^b	12.61 ± 3.78^a	10.88 ± 0.76^ab
180	8.88 ± 0.41^b	8.69 ± 0.84^b	7.66 ± 0.89^b	13.28 ± 2.44^a	13.69 ± 0.77^a

Different letters in the same column show significant difference (p ≤ 0.05)