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

Table 4

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

	Sugar ratio	AD			IR			FD	DIC	Fresh
		60°C	75°C	90°C	60°C	75°C	90°C
WEP	1	11.83	10.35	6.05	12.35	9.24	7.02	7.19	5.64	13.62
	2	0.01	0.01	0.01	0.01	0.01	0.01	0.02	0.02	0.01
	3	10.31	8.50	9.78	9.05	8.79	9.80	6.87	6.92	7.18
CEP	1	37.05	35.02	44.27	30.76	31.27	49.42	27.03	33.55	26.63
	2	0.00	0.01	0.00	0.00	0.01	0.00	0.01	0.00	0.01
	3	5.61	4.42	5.90	5.62	4.28	4.31	4.21	3.98	5.12
NEP	1	13.54	8.67	6.04	10.78	9.86	6.76	3.79	6.56	5.65
	2	0.01	0.02	0.02	0.01	0.01	0.02	0.04	0.03	0.03
	3	3.84	3.88	4.90	3.35	4.87	4.97	3.74	3.21	4.65

Note. Sugar ratio 1 = GalA/(Fuc + Rha + Ara + Xyl), representing the linearity of pectin; sugar ratio 2 = Rha/Gala, representing the contribution of RG to pectin population; sugar ratio 3 = (Ara + Gal)/Rha, representing the branching of RG-I [15].