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

Table 3

Effect of drying methods on the degree of methoxylation of water extractable pectin (WEP), CDTA extractable pectin (CEP), and Na₂CO₃ extractable pectin (NEP) from dehydrated apple chips obtained by different drying methods.

Drying method	Drying condition	Degree of methoxylation (%)
		WEP	CEP	NEP
AD	60°C	59.7 ± 3.2	37.6 ± 3.6	1.3 ± 0.0
	75°C	60.5 ± 0.7	34.6 ± 0.1	1.2 ± 0.3
	90°C	71.8 ± 0.7	24.86 ± 1.2	0.7 ± 0.0
IR	60°C	66.2 ± 1.8	43.4 ± 0.9	2.0 ± 0.1
	75°C	72.4 ± 1.8	40.2 ± 1.2	0.9 ± 0.1
	90°C	73.2 ± 6.2	17.5 ± 5.1	0.1 ± 0.0
FD		80.8 ± 0.7	33.8 ± 0.1	5.0 ± 0.8
DIC		77.5 ± 2.0	23.3 ± 0.4	2.3 ± 0.2
Fresh		69.8 ± 0.6	36.4 ± 5.8	1.7 ± 0.3

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