International Journal of Food Science / 2014 / Article / Tab 2

Research Article

Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices

Table 2

Color values of jackfruit chips at different frying temperatures.

value value value
80°C90°C100°C80°C90°C100°C80°C90°C100°C

061.45b61.45b61.45ab2.31a2.31a2.31a45.52a45.52a45.52a
571.42a75.29a76.21a3.45a5.85b6.22b45.33a45.18a45.02a
1067.71a70.35a71.36a3.87b6.19b7.07b44.77a44.08a43.54a
1563.34a63.84b60.72b5.62c7.42b9.98c43.65b43.12b40.14b
2060.02b56.81b49.61c6.48c9.32c10.79c42.73b41.23b38.85b
2556.41c52.62c37.36d7.19d9.41c12.13d41.84b39.98c34.61c
3051.65c41.55d31.84d8.32d11.58d14.21d40.34c37.34c30.05c

Values with different superscripts in the same column differs significantly ().

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