Table 3.

Effect of temperature on swelling power and solubility of freeze dry powder and oven dry powder from Jerusalem artichoke tuber.

Temperature °C	FD (Swelling power [g/g])	OD (Swelling power [g/g ])
50	6.16 ± 0.00a	2.17 ± 0.01b
60	6.33 ± 0.32c	3.16 ± 0.02d
70	7.85 ± 0.03e	4.18 ± 0.00f
80	8.76 ± 0.14g	4.56 ± 0.05h
90	9.83 ± 0.19i	4. 71 ± 0.06j
Temperature °C	FD (Solubility [g/g])	OD (Solubility [g/g])
50	0.42 ± 0.02a	0.22 ± 0.01b
60	0.47 ± 0.01c	0.28 ± 0.01d
70	0.75 ± 0.03e	0.52 ± 0.01f
80	1.13 ± 0.06g	0.72 ± 0.06h
90	1.37 ± 0.01i	1.06 ± 0.03j

All the values and mean ± SD of three replicate analyses. Means within columns with different letters are significantly different (P ≤ 0.05). FD = Freeze-dried powder; OD = Oven-dried powder.