Table 3. Moisture content (%) of macaron during storage at different conditions

	Storage time (weeks)	A1)	B	C
Moisture content (%)	0	11.59±0.54c2)	11.59±0.54d	11.59±0.54d
	1	11.35±0.21c	12.64±0.22c	12.48±0.24c
	2	13.77±0.13b	13.48±0.42b	13.48±0.32b
	3	14.55±0.42a	14.77±0.21a	14.86±0.10a

A, refrigeration (4°C) storage; B, frozen storage and room temperature defrost (–20°C → 25°C); C, frozen storage and refrigeration defrost (–20°C → 4°C).
Mean±SD (n=3) within each column followed by the same letter are not significantly different (p<0.05).