Table 1 Total solids content (TSC), pH, and color parameters of the pecan nut beverage (PNB) and its concentrate (C1-C5) and ice (I1-I5) fractions over a five-stage block freeze concentration

PNB

8.62 ± 0.01^b,A

6.32 ± 0.01^a,C

36.81 ± 1.43^a,A

2.84 ± 0.25^a,B

7.22 ± 0.34^b,c,B

7.76 ± 0.41^a,B

68.58 ± 0.86^e,D

C1

2.09 ± 0.05^e

6.31 ± 0.04^a

31.56 ± 0.20^b

0.88 ± 0.03^d

7.38 ± 0.09^a

7.44 ± 0.09^b,c

83.17 ± 0.20^a

C2

2.66 ± 0.13^d

6.20 ± 0.04^b

29.72 ± 0.12^c

1.25 ± 0.02^c

7.31 ± 0.06^b,c

7.41 ± 0.06 ^b,c

80.32 ± 0.13^b

C3

4.80 ± 0.12^c

6.11 ± 0.01^c

27.71 ± 0.04^d

1.88 ± 0.06^b

7.04 ± 0.04^c

7.29 ± 0.03^c

75.07 ± 0.48^c

C4

8.66 ± 0.10^b

5.99 ± 0.01^d

23.56 ± 0.02^e

1.94 ± 0.02^b

5.03 ± 0.02^d

5.39 ± 0.02^d

68.94 ± 0.23^e

C5

14.20 ± 0.10^a

5.86 ± 0.05^e

21.87 ± 0.10^f

1.33 ± 0.11^c

3.67 ± 0.20^e

3.91 ± 0.15^e

70.02 ± 2.55^d

I1

5.42 ± 0.16^B

6.41 ± 0.03^B

38.88 ± 0.57^B

4.64 ± 0.16 ^A

9.54 ± 0.34 ^A

10.61 ± 0.37 ^A

64.08 ± 0.17^E

I2

0.61 ± 0.10^D

6.56 ± 0.03 ^A

32.98 ± 0.45 ^C

0.28 ± 0.08^D

5.86 ± 0.13^D

5.87 ± 0.14^D

87.26 ± 0.69 ^A

I3

0.68 ± 0.10^D

6.53 ± 0.01 ^A

33.06 ± 0.04^D

0.31 ± 0.03^D

6.36 ± 0.01 ^C

6.37 ± 0.01 ^C

87.24 ± 0.27 ^A

I4

0.69 ± 0.16^D

6.56 ± 0.02 ^A

34.27 ± 0.14^D

0.47 ± 0.02 ^C,D

6.65 ± 0.05 ^C

6.67 ± 0.05 ^C

85.92 ± 0.19^B

I5

1.64 ± 0.10 ^C

6.31 ± 0.01 ^C

30.20 ± 0.03^D

0.71 ± 0.02 ^C

7.42 ± 0.01^B

7.45 ± 0.01^B

84.55 ± 0.14 ^C