TABLE 1.
The changes in the color parameters (a*, b*, and L*) and browning index (BI) in the freeze‐dried banana slices a
| Treatments | L (Mean ± SD) | a (Mean ± SD) | b (Mean ± SD) | BI (Mean ± SD) |
|---|---|---|---|---|
| T1 (QSM 0.00% + AA 0.00%) | 74.296 ± 0.133e | 0.072 ± 0.030a | 10.064 ± 0.904a | 14.98 ± 1.07a |
| T2 (QSM 0.00% + AA 0.05%) | 74.625 ± 0.939e | −0.884 ± 0.415b | 8.595 ± 0.060b | 12.28 ± 0.23ab |
| T3 (QSM 0.00% + AA 0.10%) | 78.642 ± 0.534ab | −2.826 ± 0.059c | 5.573 ± 0.744d | 5.32 ± 0.55cd |
| T4 (QSM 0.25% + AA 0.00%) | 76.296 ± 0.274d | −2.037 ± 0.424c | 7.111 ± 0.835c | 8.85 ± 2.04bc |
| T5 (QSM 0.25% + AA 0.05%) | 76.609 ± 0.734cd | −2.302 ± 0.023c | 3.918 ± 0.921e | 3.79 ± 1.17d |
| T6 (QSM 0.25% + AA 0.10%) | 77.720 ± 0.114bc | −2.552 ± 0.484c | 3.791 ± 0.721e | 5.91 ± 3.40cd |
| T7 (QSM 0.50% + AA 0.00%) | 79.255 ± 0.933a | −2.316 ± 0.723c | 4.489 ± 0.042de | 5.13 ± 0.71cd |
| T8 (QSM 0.50% + AA 0.05%) | 77.078 ± 0.276cd | −2.022 ± 0.146c | 4.518 ± 0.000de | 6.66 ± 1.95cd |
| T9 (QSM 0.50% + AA 0.10%) | 77.806 ± 0.302bc | −2.456 ± 0.231c | 5.053 ± 0.105de | 5.74 ± 0.04cd |
a
Means within each column followed by different letters (a‐e) show significant different (p < .05) between treatments.