Exploration of Foods and Foodomics

From: Effect of the production of dried fruit and fruit chips on chemical, sensory and bioactive properties

Table 2

Dry matter (%), ash (%), pH and total acidity (%) values of the samples

Samples	Dry matter	Ash content	pH	Total acidity (%)
K	15.84^f ± 0.01	0.71^cd ± 0.16	2.97^g ± 0.03	1.13^cd ± 0.08
P	18.15^e ± 0.10	0.16^d ± 0.06	3.93^c ± 0.02	0.22^e ± 0.08
O	15.60^f ± 1.00	0.45^cd ± 0.03	2.84^h ± 0.09	0.88^d ± 0.04
A	18.25^e ± 0.04	0.19^d ± 0.00	4.25^a ± 0.06	0.26^e ± 0.07
DK	93.90^bc ± 0.29	2.80^ab ± 0.85	3.12^f ± 0.00	1.99^b ± 0.07
DP	87.34^d ± 0.29	2.30^abc ± 0.92	4.06^b ± 0.02	0.94^d ± 0.03
DO	92.80^c ± 0.42	1.93^abcd ± 0.82	3.45^d ± 0.01	2.05^b ± 0.06
DA	86.75^d ± 0.46	3.51^a ± 0.93	4.12^b ± 0.04	0.88^d ± 0.04
K-P	96.34^a ± 0.08	1.52^bcd ± 0.03	2.97^g ± 0.04	1.41^c ± 0.13
A-O	94.55^bc ± 0.05	1.05^bcd ± 0.13	3.27^e ± 0.02	2.52^a ± 0.27

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Results are presented as mean ± standard deviation (SD), and different letters within columns indicate statistically significant differences (P < 0.05) by Tukey’s multiple range test. K: fresh kiwi; P: fresh pear; O: fresh orange; A: fresh apple; DK: dried kiwi; DP: dried pear; DO: dried orange; DA: dried apple; K-P: kiwi-pear chips; A-O: apple-orange chips