Evaluation of dry microwave and hot water blanching on physicochemical, textural, functional and organoleptic properties of Indian gooseberry (Phyllanthus emblica)

Journal of Food Measurement and Characterization · 2023 · PMC9898692

Europe PMC

hedged sentences

0.0100

closest p · 0.2× alpha

0.0100

boldest claim

The sentences

highly significantp < 0.01actually significant

It was observed that the linear term of MW power and blanching time were highly significant ( p < 0.01), interaction and quadratic term of MW power have least effect ( p < 0.1), and quadratic term of blanching time has significant effect ( p < 0.05) on % enzymatic inhibition (Table 3 ).

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a decreasing trendno p-value reported

After blanching, it was observed that L* and a* values showed a decreasing trend.

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