Table 2.
Effects of the vacuum-drying temperature on moisture content, water activity and proximate composition of broccoli.
| Parameters | Vacuum-Drying Temperature (°C) | |||||
|---|---|---|---|---|---|---|
| Fresh | 50 | 60 | 70 | 80 | 90 | |
| 1 Moisture | 87.25 ± 0.76 a | 10.09 ± 0.12 b | 9.69 ± 0.21 b | 7.03 ± 0.04 c | 6.23 ± 0.17 d | 4.95 ± 0.18 e |
| 2 Water activity () | 0.9893 ± 0.0001 a | 0.4695 ± 0.0028 b | 0.4394 ± 0.0011 c | 0.2915 ± 0.0016 d | 0.2442 ± 0.0022 e | 0.2131 ± 0.0049 f |
| 3 Fat | 1.18 ± 0.02 c | 4.13 ± 0.07 b | 4.69 ± 0.24 a | 4.63 ± 0.41 a | 4.37 ± 0.07 ab | 4.36 ± 0.13 ab |
| 3 Ash | 11.25 ± 1.16 a | 9.30 ± 0.03 b | 8.81 ± 0.38 b | 8.76 ± 0.06 b | 8.35 ± 0.37 b | 8.72 ± 0.06 b |
| 3 Crude protein | 29.91 ± 1.94 d | 36.00 ± 0.26 a | 33.26 ± 0.33 b | 36.54 ± 0.17 a | 34.19 ± 0.27 b | 31.46 ± 0.15 c |
| 3 Crude fiber | 11.47 ± 0.25 a | 9.97 ± 0.63 c | 8.67 ± 0.67 c | 8.86 ± 0.60 c | 9.21 ± 0.20 bc | 9.13 ± 0.44 bc |
Values are expressed as mean ± standard deviation of triplicate measurements (n = 3). In a row, different letters (a, b, c, d, e and f) indicate significant differences as per Tukey’s Multiple Range Test (p < 0.05). 1 Expressed as g/100 g. 2 Dimensionless. 3 Expressed as g/100 g d.m.