Table 9 Mean values of water activity of protein bars.

From: Impact of Egyptian and Saudi Ziziphus spina-christi L. (Sidr) pulp incorporation on the nutritional, functional, and sensory properties of protein bars

Samples

Water activity

Zero time

After 15 days

After 30 days

C

0.734a ± 0.003

0.762a ± 0.001

0.792a ± 0.002

5% ES

0.663e ± 0.005

0.609e ± 0.001

0.587f ± 0.003

10% ES

0.682d ± 0.006

0.644c ± 0.003

0.615d ± 0.002

15% ES

0.710b ± 0.001

0.689b ± 0.004

0.662b ± 0.001

5% SS

0.681d ± 0.003

0.631d ± 0.002

0.605e ± 0.005

10% SS

0.693c ± 0.005

0.655c ± 0.003

0.637c ± 0.003

15% SS

0.715b ± 0.006

0.694b ± 0.002

0.670b ± 0.006

LSD at 0.05

0.009

0.006

0.008

  1. Values with the same letter were non-significantly different (p > 0.05).
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