. 2022 Nov 16;11(22):3663. doi: 10.3390/foods11223663

Table 1.

Water activity (a_w), moisture content (g water/100 g) and soluble solids content (x_ss in g soluble solids/g dry matter) of white cabbage (WC) and broccoli (B) samples. G: ground, C: chopped; HAD: hot-air drying at 50, 60 and 70 °C, FD: freeze drying. Mean ± standard deviation of six replicates.

Sample	a_w	Moisture Content (%)	x_ss (g_ss/g_dm)
WC_G_HAD50	0.30 ± 0.04 ^bc	4.3 ± 1.2 ^b	0.62 ± 0.02 ^ab
WC_C_HAD50	0.285 ± 0.009 ^abc	3.2 ± 0.9 ^ab	0.637 ± 0.004 ^ab
WC_G_HAD60	0.256 ± 0.014 ^abc	2.6 ± 1.4 ^ab	0.652 ± 0.013 ^bc
WC_C_HAD60	0.254 ± 0.009 ^abc	2.49 ± 0.12 ^ab	0.61 ± 0.04 ^ab
WC_G_HAD70	0.23 ± 0.09 ^a	3.1 ± 1.1 ^ab	0.61 ± 0.06 ^ab
WC_C_HAD70	0.245 ± 0.08 ^ab	2.6 ± 0.8 ^a	0.58 ± 0.10 ^a
WC_G_FD	0.30 ± 0.03 ^c	3.4 ± 1.4 ^ab	0.64 ± 0.05 ^bc
WC (raw)	0.990 ± 0.003 ^d	91.4 ± 0.2 ^c	0.70 ± 0.02 ^c
B_G_HAD50	0.30 ± 0.04 ^ab	3.7 ± 0.2 ^bc	0.56 ± 0.03 ^a
B_C_HAD50	0.312 ± 0.08 ^b	3.3 ± 0.2 ^ab	0.60 ± 0.03 ^abc
B_G_HAD60	0.253 ± 0.007 ^a	2.3 ± 0.7 ^a	0.58 ± 0.02 ^ab
B_C_HAD60	0.283 ± 0.010 ^ab	2.2 ± 0.64 ^a	0.59 ± 0.02 ^b
B_G_HAD70	0.32 ± 0.05 ^ab	3.8 ± 1.8 ^b	0.59 ± 0.02 ^b
B_C_HAD70	0.30 ± 0.04 ^b	2.6 ± 1.0 ^a	0.61 ± 0.02 ^b
B_G_FD	0.298 ± 0.04 ^ab	2.7 ± 0.4 ^b	0.608 ± 0.018 ^b
B (raw)	0.998 ± 0.004 ^c	92.83 ± 0.09 ^c	0.70 ± 0.02 ^c

^a,b,c… Different superscript letters in the same column for the same residue indicate statistically significant differences at the 95% confidence level (p-value < 0.05).