Subgroup analysis: impact of drying methods on the quality of dried fruits
Output variable | Subgroup | SMD | 95% CI | SE | ||
---|---|---|---|---|---|---|
Lower | Upper | |||||
ΔE | Convective | —5.935 | —7.235 | —4.635 | 0.663 | <0.001 |
MV | —1.140 | —4.407 | 2.128 | 1.667 | 0.494 | |
C-MV | 0.229 | —0.433 | 0.891 | 0.338 | 0.498 | |
Freeze | 2.642 | —2.816 | 8.100 | 2.785 | 0.343 | |
Infrared | —6.027 | —8.216 | —3.838 | 1.117 | <0.001 | |
Microwave | 0.433 | —0.393 | 1.259 | 0.421 | 0.304 | |
ICPD | —7.670 | —9.348 | —5.991 | 0.856 | <0.001 | |
C-EP | —1.938 | —2.555 | —1.320 | 0.315 | <0.001 | |
Vitamin B1 (mg/100 g) | Convective | —7.730 | —9.737 | —5.724 | 1.024 | <0.001 |
Vitamin B3 (mg/100 g) | Convective | —2.208 | —3.355 | —1.062 | 0.585 | <0.001 |
Vitamin C (mg/100 g) | Convective | —1.493 | —3.416 | 0.429 | 0.981 | 0.128 |
TA (%) | C-EP | 1.281 | —3.406 | 5.969 | 2.392 | 0.592 |
Convective | —8.924 | —10.664 | —7.184 | 0.888 | <0.001 | |
TFC (mg QE/100 g) | Convective | —1.634 | —2.582 | —0.686 | 0.484 | <0.001 |
β-Carotene (mg/100 g) | Convective | 10.220 | 7.219 | 13.221 | 1.531 | <0.001 |
DPPH (% RSA) | Convective | 1.133 | 0.446 | 1.820 | 0.350 | 0.001 |
TPC (mg GAE/100 g) | Convective | 1.254 | 0.397 | 2.110 | 0.437 | 0.004 |
Vacuum | —2.692 | —4.870 | —0.514 | 1.111 | 0.015 | |
ICPD | —1.126 | —2.048 | —0.204 | 0.471 | 0.017 |
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; SMD, standardized mean difference; 95% CI, 95% confidence interval; SE, standard error; MV, microwave vacuum; C-MV, convective-MV; ICPD, instant controlled pressure drop; C-EP, convective-explosion puffing.