. 2021 Apr 26;59(3):1040–1052. doi: 10.1007/s13197-021-05108-2

Table 4.

Proximate composition, ascorbic acid content, antioxidant activity, water holding capacity, oil holding capacity, swelling capacity, emulsifying activity, colour and crystallinity of orange pomace powders

Sample	Moisture (%wb)	Ash (% db)	Fat (% db)	Protein (% db)	Total carbohydrates (% db)	Crude fibre (% db)	Ascorbic acid (mg/100 g	Antioxidant activity (% DPPH radical scavenging activity)
OP dried at 50 °C	9.94 ± 0.22^a	4.98 ± 0.59^a	3.12 ± 0.31^a	4.85 ± 0.31^a	87.05 ± 0.43^a	59.06 ± 0.11^a	119.36 ± 0.91^a	64.22 ± 0.81^a
OP dried at 60 °C	9.82 ± 0.41^a	5.54 ± 0.32^a	3.28 ± 0.44^a	4.95 ± 0.25^a	86.23 ± 0.36^a	58.92 ± 0.87^a	114.42 ± 1.07^b	60.97 ± 0.29^b
OP dried at 70 °C	9.88 ± 0.26^a	4.68 ± 0.28^a	3.58 ± 0.37^a	4.69 ± 0.64^a	87.05 ± 0.40^a	58.90 ± 0.49^a	110.23 ± 1.09^c	59.95 ± 0.35^b

WHC (g/g dry sample)	OHC (g/g dry sample)	Swelling capacity (mL/ g dry sample)	Emulsifying activity (%)	L*	a*	b*	Crystallinity (%)
3.03 ± 0.11^a	1.02 ± 0.09^a	13.37 ± 0.41^b	49.22 ± 0.36^b	77.12 ± 0.61^b	7.69 ± 0.11^a	36.51 ± 0.22^a	15.99 ± 0.21^b
3.18 ± 0.23^a	1.18 ± 0.06^a	16.46 ± 0.47^a	53.84 ± 0.71^a	81.16 ± 0.98^a	3.78 ± 0.40^b	25.06 ± 0.43^c	14.99 ± 0.14^b
3.46 ± 0.41^a	1.25 ± 0.08^a	17.30 ± 52^a	55.25 ± 0.44^a	77.34 ± 0.58^b	5.29 ± 1.29^b	29.86 ± 0.34^b	19.23 ± 0.51^a

OP orange pomace

Values reported as Mean ± Std. Dev. of three replications

Means followed by same small letter superscripts within a column are not significantly different (p > 0.05)