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Fig. 3 | Food Production, Processing and Nutrition

Fig. 3

From: Roasted fox nuts (Euryale Ferox L.) contain higher concentration of phenolics, flavonoids, minerals and antioxidants, and exhibit lower Glycemic Index (GI) in human subjects

Fig. 3

Evaluation of the impact of roasting on physical characteristics of fox nuts. a) L* value for color, b) a* value for color, c) b* value for color, d) Hardness of nuts. Values are means of 6 replications; error bars stand for standard deviation. Means sharing different letters show significant difference between the variables based on Independent T-test at P ≤ 0.05

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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