Effects of Drying Methods, Temperature, and Initial Moisture Content on Drying Characteristics, Nutritional Quality, Texture, and Oxidative Stability of Peanuts.

Foods · 2026 · PMC13073552 · PMID 41976543

Europe PMC DOI

hedged sentences

0.0620

closest p · 1.2× alpha

0.0620

boldest claim

The sentences

approached significancep = 0.062so close (0.05 < p ≤ 0.1)

All two-way interactions except M × T (which approached significance, p = 0.062) were significant, and the three-way interaction was also significant (F 12,72 = 2.590, p = 0.006).

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highly significantno p-value reported

Acid value was primarily influenced by method and temperature, with significant two-way interactions, whereas peroxide value showed significant main effects and a highly significant three-way interaction.

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a decreasing trendno p-value reported

In terms of fatty acid composition, oleic acid content increased with rising drying temperature, while linoleic acid content showed a decreasing trend.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.