Chemical Composition, Functional Properties, and Effect of Inulin from Tunisian Agave americana L. Leaves on Textural Qualities of Pectin Gel

Table 4

Effect of drying process on the technofunctional properties of inulin extracted from Agave americana leaves.

Parameters	WHC; (g of water/g of sample)	OHC; (g of oil/g of sample)	SP; (mL of water/g of sample)	Emulsion capacity; (%)
Lyophilisation	2.42 ± 0.18^a	3.26 ± 0.59^a	1.99 ± 0.13^a	14.48 ± 0.23^a
Drying oven; (𝑇 = 40°C)	1.62 ± 0.07^b	2.21 ± 0.12^b	1.5 ± 0.52^a	11.3 ± 0.03^b
Drying oven; (𝑇 = 60°C)	1.36 ± 0.01^c	1.90 ± 0.04^c	1.15 ± 0.68^a	10.49 ± 0.66^c

Means in the same column with different letters are significantly different (𝑃<0.05).
WHC: water holding capacity, OHC: oil holding capacity, SP: swelling power.