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Table 3 Color measurements of powders

From: Effect of microwave-assisted vacuum and hot air oven drying methods on quality characteristics of apple pomace powder

Physical parameters

Microwave dried powder

Oven dried powder

L*

54.15 ± 1.02a

55.09 ± 1.05b

a*

7.02 ± 0.09b

5.76 ± 0.07a

b*

38.65 ± 1.01b

37.24 ± 1.02a

Hue

79.69 ± 1.13a

81.27 ± 1.17a

Chroma

39.28 ± 1.08b

37.68 ± 1.05a

  1. Table shows mean values with standard deviations of the mean (the results were averaged over three measurements)
  2. a and b superscript letters in the same row indicate significant differences between samples (p < 0.05)
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Food Production, Processing and Nutrition

ISSN: 2661-8974

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