Table 2.
Physico-chemical properties of powder samples
| Properties measured | OD-SBP | FD-SBP | SD-SBP |
|---|---|---|---|
| Moisture (g/100 g) | 1.40 ± 0.12b | 5.01 ± 0.85a | 1.31 ± 0.18b |
| Ash (g/100 g) | 0.18 ± 0.04b | 0.46 ± 0.09a | 0.39 ± 0.08a |
| Protein (g/100 g) | 4.01 ± 0.22a | 3.46 ± 0.34a | 1.82 ± 0.12b |
| Total dietary fibre (g/100 g) | 14.0 ± 1.51a | 12.4 ± 2.42a | 5.55 ± 0.65b |
| Total reducing sugar (g/100 g) | 78.9 ± 3.42b | 78.5 ± 2.57b | 90.2 ± 2.78a |
| Total phenolic content (mmol GAE/g) | 192 ± 26.9b | 466 ± 52.7a | 236 ± 22.5ab |
| Antioxidant capacity (% DPPH Inhibition) | 98.7 ± 0.38a | 98.8 ± 0.07a | 98.7 ± 0.01a |
| Solubility (%) | 70.0 ± 2.04bc | 75.4 ± 3.45b | 93.7 ± 2.65a |
| L* | 54.4 ± 4.44b | 83.3 ± 2.70a | 78.6 ± 5.57ab |
| a* | 5.35 ± 0.63b | − 3.84 ± 0.24c | 7.25 ± 1.32a |
| b* | 22.9 ± 2.61a | 14.1 ± 1.30b | 13.1 ± 1.72bc |
| Bulk density | 0.39 ± 0.05a | 0.35 ± 0.04b | 0.39 ± 0.02ab |
| Tapped density (kg/m3) | 0.65 ± 0.07b | 0.56 ± 0.07c | 0.79 ± 0.06a |
| Angle of repose | 32° | 32° | 47° |
| Housner Ratio | 1.64 ± 0.08b | 1.63 ± 0.09b | 2.04 ± 0.06a |
SD-SBP spray-dried sugar beet powder, FD-SBP freeze dried sugar beet powder, OD-SBP oven dried sugar beet powder, GAE gallic acid equivalent
L* (0 black, 100 white), a* (− green, + red), b* (− blue, + yellow)
Columns with different letters indicate statistically significant difference (p < 0.05)