Table 6.
Physical and chemical characteristics of industrially produced plant-based purées intended for OD diets.
| Variables | Samples | |||
|---|---|---|---|---|
| S1 | S2 | D1 | D2 | |
| Moisture (%) | 73.66 ± 0.05 a | 73.73 ± 0.05 a | 71.45 ± 0.05 b | 71.46 ± 0.08 b |
| Titratable acids (g/100 g) | 0.88 ± 0.0 a | 0.66 ± 0.0 c | 0.75 ± 0.1 b | 0.75 ± 0.0 b |
| Soluble solids (Brix%) | 23.6 ± 1.5 b | 18.2 ± 0.2 c | 23.9 ± 0.3 b | 25.8 ± 0.7 a |
| pH | 4.96 ± 0.01 c | 6.22 ± 0.03 a | 5.24 ± 0.01 b | 5.27 ± 0.01 b |
| Protein content (g/100 g) | 10.82 ± 0.0 b | 13.38 ± 1.7 a | 9.85 ± 0.6 c | 9.61 ± 0.2 c |
| Fat content (g/100 g) | 5.77 ± 0.16 a | 5.66 ± 0.04 a | 5.65 ± 0.27 a | 5.51 ± 0.11 a |
| Total dietary fiber (g/100 g) | 8.96 ± 0.36 a | 8.75 ± 0.22 a | 8.63 ± 0.25 a | 8.47 ± 0.06 a |
| Energy value (kcal/100 g) | 155 ± 5 ab | 153 ± 3 b | 162 ± 3 a | 161 ± 3 ab |
| Energy value (kJ/100 g) | 646 ± 20 ab | 638 ± 14 b | 677 ± 12 a | 673 ± 11 ab |
| Total carotene (mg/100 g) | 0.58 ± 0.01 c | 1.34 ± 0.27 b | 2.35 ± 0.43 a | 2.24 ± 0.02 a |
| Total phenols (mg/100 g) | 151.01 ± 7.31 c | 199.64 ± 8.25 a | 161.33 ± 5.51 c | 183.41 ± 4.83 b |
| DPPH· (mg TE/100 g) | 3.10 ± 0.11 b | 2.77 ± 0.01 c | 3.27 ± 0.02 a | 3.10 ± 0.04 b |
| ABTS+ (mg TE/100 g) | 12.78 ± 0.30 c | 14.01 ± 0.53 b | 21.28 ± 0.22 a | 12.91 ± 0.67 c |
Different letters in the rows indicate significant differences between samples (p ≤ 0.05).