. 2022 Apr 11;60(3):996–1005. doi: 10.1007/s13197-022-05431-2

Table 2.

The physicochemical characteristics of garlic at different moisture content

MC % db	Physical characteristics, 70° C, 40% RH
MC % db	a_w	L^*	a^*	b^*	C	h°	BI	WI	ΔE
4.59	0.31 ± 0.002^a	61.32 ± 0.64^a	6.02 ± 0.56^a	19.55 ± 0.02^a	20.57 ± 0.02^a	72.37 ± 0.79^a	45.76 ± 0.37^a	56.51 ± 0.98^a	11.24 ± 0.65^d
6.18	0.48 ± 0.004^b	62.33 ± 0.12^a	8.24 ± 0.01^c	30.55 ± 0.11^d	31.64 ± 0.10^d	74.89 ± 0.05^b	75.09 ± 0.21^d	50.79 ± 0.05^a	10.71 ± 0.05^c
8.91	0.63 ± 0.004^c	62.83 ± 0.09^a	8.86 ± 0.32^b	30.86 ± 0.66^c	32.10 ± 0.72^c	73.97 ± 0.22^a	75.96 ± 2.21^c	50.87 ± 0.43^a	10.97 ± 0.48^b
10.06	0.70 ± 0.003^d	63.01 ± 0.39^a	6.83 ± 0.12^a	27.30 ± 0.13^b	28.14 ± 0.14^b	75.95 ± 0.20^c	63.39 ± 0.79^b	53.52 ± 0.35^a	8.35 ± 0.36^a
17.52	0.83 ± 0.005^e	65.57 ± 0.21^b	4.31 ± 0.29^a	17.73 ± 0.42^a	18.25 ± 0.38^a	77.05 ± 0.33^d	35.7 ± 0.88^a	61.03 ± 0.36^b	9.60 ± 0.34^a

Temperature °C	Garlic powder at 6% d.b. moisture content
Temperature °C	L^*	a^*		b^*	C	h°	BI	WI	ΔE
70	62.21 ± 0.09^b		8.26 ± 0.01^a	30.61 ± 0.11^b	31.70 ± 0.08^c	74.89 ± 0.05^a	83.68 ± 0.21^b	50.67 ± 0.05^c	10.80 ± 0.05^a
80	56.93 ± 0.26^a		8.06 ± 0.13^a	26.95 ± 0.24^a	28.13 ± 0.27^a	79.17 ± 2.03^b	72.84 ± 1.36^a	48.55 ± 0.36^b	13.96 ± 0.31^b
90	56.06 ± 0.13^a		11.6 ± 0.06^b	31.12 ± 0.08^c	33.22 ± 0.08^b	80.07 ± 2.42^c	93.10 ± 0.08^c	44.91 ± 0.05^a	17.42 ± 0.10^c

Values are mean ± Standard deviation (n = 3) followed with different letter in the same column, differs significantly at a 5% level of significance