Table 2 Quality parameters of fresh and osmotically dehydrated dried samples.

Moisture content (% wb)

9.1 ± 0.5^a

9.6 ± 0.3^a

84 ± 1^b

Protein (% wb)

3.01 ± 0.10^b

3.22 ± 0.11^b

1.34 ± 0.08^a

Total sugar (% wb)

71 ± 1^b

70 ± 2^b

10 ± 1^a

Dietary fiber (% wb)

17 ± 1^b

17 ± 1^b

7.2 ± 0.9^a

L*

31 ± 0^b

27 ± 2^a

57 ± 3^c

a*

13 ± 1^b

10 ± 0^a

13 ± 1^b

b*

19 ± 1^b

13 ± 2^a

53 ± 5^c

ΔE

42 ± 1^a

50 ± 1^b

-

Total phenolic content (mg GAE/100 g dw)

1496 ± 33^c

837 ± 9^a

948 ± 17^b

Total flavonoids content (mg rutin/100 g dw)

415 ± 10^c

203 ± 6^a

397 ± 12^b

Antioxidant capacity (I%)

90 ± 2^c

71 ± 1^a

77 ± 1^b