. 2021 Apr 23;59(3):1104–1113. doi: 10.1007/s13197-021-05114-4

Table 1.

Moisture and oil content of nugget samples before and after frying process

Treatments	Moisture content (% wb)	Fat content (% db)	Moisture loss (%)	Oil-uptake (%)
Raw nuggets	61.21 ± 1.14^a	3.83 ± 0.29^c	–	–
Fried uncoated nuggets	23.41 ± 0.59^c	14.12 ± 0.48^a	61.75 ± 1.33^a	271.81 ± 4.43^a
Fried QSG-coated nuggets	34.67 ± 0.43^b	10.76 ± 0.55^b	43.46 ± 2.31^b	181.57 ± 3.87^b
Fried QSG + CM1-coated nuggets	35.12 ± 0.61^b	11.02 ± 0.44^b	42.85 ± 2.68^b	188.36 ± 4.71^b
Fried QSG + CM2-coated nuggets	35.08 ± 0.37^b	10.91 ± 0.61^b	42.67 ± 1.90^b	186.83 ± 3.27^b

Values with the same letter in the same column are not significantly different at the 5% level. QSG Quince seed gum, CM Carvacrol Microcapsules