Table 2.

Some physicochemical characteristics and instrumental color properties of the pestil samples

Samples	Dry matter (g/100g)	Ash (g/100g)	Titratable acidity SSA%	Water activity (aw)	Protein (g/100g)	HMF (mg/kg)	L*	a*	b*
R1	86.87 ± 0.47	1.12 ± 0.04	0.30 ± 0.02	0.58 ± 0.01	4.32 ± 0.27	2.96 ± 0.11	44.12 ± 1.42	5.12 ± 0.60	22.06 ± 2.17
R2	88.59 ± 0.38	0.89 ± 0.03	0.24 ± 0.01	0.54 ± 0.01	4.98 ± 0.25	2.98 ± 0.05	41.35 ± 0.74	5.53 ± 0.51	21.63 ± 1.36
R3	88.13 ± 0.35	0.93 ± 0.06	0.26 ± 0.02	0.56 ± 0.01	4.63 ± 0.14	3.01 ± 0.17	42.16 ± 1.08	5.34 ± 0.47	21.78 ± 0.49
R4	87.41 ± 0.21	1.09 ± 0.02	0.33 ± 0.02	0.57 ± 0.02	4.18 ± 0.13	3.05 ± 0.14	42.89 ± 0.89	5.03 ± 0.58	22.87 ± 1.65
R5	90.03 ± 0.13	0.69 ± 0.04	0.22 ± 0.01	0.51 ± 0.01	5.76 ± 0.52	3.89 ± 0.17	39.76 ± 1.10	6.01 ± 0.31	20.43 ± 1.55
R6	90.55 ± 0.59	0.67 ± 0.03	0.20 ± 0.01	0.52 ± 0.01	5.91 ± 0.47	4.04 ± 0.26	40.52 ± 0.97	6.12 ± 0.36	21.01 ± 1.78
R7	89.08 ± 0.08	0.78 ± 0.04	0.24 ± 0.01	0.53 ± 0.01	5.33 ± 0.16	3.24 ± 0.10	41.03 ± 0.84	5.81 ± 0.62	21.32 ± 0.54

Variance analyses	Dry matter g/100g	Ash g/100g	Titretable acidity SSA%	Water activity (aw)	Protein g/100g	HMF mg/kg	L*	a*	b*
A	89.7*	197.1*	31.9*	84.5*	429.9*	86.1*	39.6*	379.1*	21.7*
A2	0.2	0.7	1.4	0.2	1.1	28.3*	0.6	0.1	9.842E−004
Model	44.9*	98.9*	16.6**	42.4*	215.5*	57.2*	20.1*	189.6*	10.8**
Lack of fit	0.62	5.75	0.85	0.05	0.22	1.92	0.14	0.14	0.16
R2	0.95	0.98	0.89	0.95	0.99	0.96	0.91	0.99	0.84

A Rice flour, R² determination coefficient

*p < 0.01, **p < 0.05