Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips

Table 2

Effect of drying methods on the galacturonan acid contents of water extractable pectin (WEP), CDTA extractable pectin (CEP), and Na₂CO₃ extractable soluble pectin (NEP) of the apple chips obtained by different drying methods.

Drying method	Drying condition	Galacturonan acid (mg/g AIR)
		WEP	CEP	NEP	Total GalA
AD	60°C	86.9 ± 2.8	41.5 ± 0.1	75.0 ± 6.0	203.4
	75°C	74.6 ± 1.8	40.3 ± 1.7	65.1 ± 5.2	180.0
	90°C	33.8 ± 5.8	47.3 ± 4.2	45.8 ± 5.2	126.9
IR	60°C	85.0 ± 0.9	37.9 ± 1.2	53.4 ± 2.0	176.3
	75°C	75.3 ± 3.2	36.0 ± 0.1	61.0 ± 1.6	172.3
	90°C	65.4 ± 2.1	71.0 ± 4.2	61.5 ± 3.0	197.9
FD		102.7 ± 1.8	38.8 ± 1.1	33.6 ± 7.3	174.4
DIC		64.2 ± 0.8	56.1 ± 2.9	51.8 ± 1.9	171.9
Fresh		112.7 ± 0.9	32.0 ± 2.8	73.4 ± 1.4	218.1

Results are presented as mean values ± standard deviation of triplicate tests. Samples in the same column with different letters differ significantly at < 0.05.