Research Article
Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala)
Figure 3
Average values of chroma, hue angle, total colour difference (TCD), and browning index (BI), obtained for galega kale that is fresh and dried at 40, 55, and 70°C packed with vacuum (VP) and without vacuum (NVP), after 1 week (after drying) and 20 weeks (after storage) of storage. Values with the same letter were not significantly different (). Bars are limits of standard deviation.