Subgroup analysis: impact of osmotic agents on the quality of dried fruits
Output variable | Subgroup | SMD | 95% CI | SE | ||
---|---|---|---|---|---|---|
Lower | Upper | |||||
ΔE | Sugar | —5.642 | —6.624 | —4.661 | 0.501 | <0.001 |
SA | —2.008 | —3.821 | —0.194 | 0.925 | 0.030 | |
Salt | —1.277 | —3.980 | 1.427 | 1.379 | 0.355 | |
FJ | 3.583 | —0.743 | 7.909 | 2.207 | 0.105 | |
FJ-sugar | 9.404 | 5.722 | 13.085 | 1.878 | <0.001 | |
Sugar-salt | —4.710 | —6.600 | —2.820 | 0.964 | <0.001 | |
Vitamin B1 (mg/100 g) | Sugar | —7.338 | —9.652 | —5.024 | 1.181 | <0.001 |
Salt | —9.568 | —14.008 | —5.127 | 2.266 | <0.001 | |
Vitamin B3 (mg/100 g) | Sugar | —2.756 | —4.244 | —1.268 | 0.759 | <0.001 |
Salt | —0.992 | —2.758 | 0.774 | 0.901 | 0.271 | |
Vitamin C (mg/100 g) | Sugar | —0.220 | —2.139 | 1.699 | 0.979 | 0.822 |
Salt | —12.833 | —20.305 | —5.361 | 3.812 | <0.001 | |
TA (%) | Sugar | —7.303 | —10.800 | —3.807 | 1.784 | <0.001 |
Salt | —8.112 | —10.930 | —5.294 | 1.438 | <0.001 | |
TFC (mg QE/100 g) | Sugar | —1.275 | —2.382 | —0.168 | 0.565 | 0.024 |
Salt | —2.569 | —4.473 | —0.665 | 0.971 | 0.008 | |
β-Carotene (mg/100 g) | Sugar | 9.320 | 5.415 | 13.225 | 1.992 | <0.001 |
Salt | 9.257 | 4.578 | 13.937 | 2.388 | <0.001 | |
DPPH (% RSA) | Sugar | 1.147 | 0.221 | 2.074 | 0.473 | 0.015 |
Salt | 1.481 | 0.732 | 2.230 | 0.382 | <0.001 | |
TPC (mg GAE/100 g) | Sugar | 0.376 | —0.489 | 1.241 | 0.441 | 0.395 |
Salt | 0.855 | —0.694 | 2.403 | 0.790 | 0.280 |
ΔE, total color difference; TA, titratable acidity; TFC, total flavonoid content; QE, quercetin equivalent; DPPH, 2,2-diphenyl-1-picrylhydrazyl; RSA, radical scavenging activity; TPC, total phenolic content; GAE, gallic acid equivalent; SA, sugar alcohol; FJ, fruit juice; SMD, standardized mean difference; 95% CI, 95% confidence interval; SE, standard error.