The Impact of Different Drying Techniques on the Physicochemical and Quality Characteristics of Oil Palm Fruit Mesocarp (Elaeis guineensis)

Table 2

Effect of different drying methods on the physicochemical properties of oil palm fruit mesocarp.

Sample	Acid value (mgKOH/g)	Free fatty acid (%)	Titratable acidity (%)	Peroxide value (meq/kg)	pH @25.60°C
TTOD	^b	^b	^a	^bc	5.13
DTOD	^cd	^cd	^d	^c	5.28
TSD	^e	^e	^b	^e	4.48
DSD	^f	^f	^d	^d	4.61
TOD	^ab	^ab	^b	^c	5.56
DOD	^d	^d	^a	^a	5.57
TFD	^a	^a	^d	^a	5.73
DFD	^c	^c	^c	^abc	5.24
TC	^a	^a	^b	^ab	5.48
DC	^d	^cd	^b	^c	5.2

Values represent of at least three replicates. Means in the same column with the same superscript are not significantly different (). TTOD: tenera traditional oven dried; DTOD: dura traditional oven dried; TSD: tenera solar dried; DSD: dura solar dried; TOD: tenera oven dried; DOD: dura oven dried; TFD: tenera freeze dried; DFD: dura freeze dried; TC: tenera control; DC: dura control.