Table 3. Texture and color values of dried aronia products

Sample1)	Strength (kg/cm2)	Hardness (kg/cm2)	L*	a*	b*
CON	0.47±0.06D2)	6.87±0.06D	20.99±4.07b3)	6.59±1.65c	2.20±0.45e
FD	7.94±0.88C	102.30±12.20C	25.28±0.65a	15.46±0.84b	7.29±0.40a
FDS	17.01±3.00B	203.06±38.01B	17.30±0.46d	17.43±0.76a	6.94±0.36ab
FDG	22.80±5.36A	288.31±54.08A	21.25±0.51b	17.90±1.00a	6.62±0.55b
FDX	9.06±2.65C	109.35±30.93C	20.28±0.69b	15.19±1.76b	5.71±0.66c
HD	1.12±0.19D	14.28±1.96D	18.63±0.92c	3.70±0.38d	2.26±0.21e
HDS	1.38±0.23D	17.35±2.30D	20.92±1.69b	3.05±0.83d	1.81±0.64f
HDG	1.44±0.40D	17.56±4.43D	19.85±2.03bc	6.59±1.54c	3.53±0.64d
HDX	1.63±0.41D	20.53±4.86D	21.19±1.05b	1.97±0.23e	1.26±0.18g

CON, raw aronia; FD, freeze-dried; FDS, osmo-dehydrated using sucrose and freeze-dried; FDG, osmo-dehydrated using glucose and freeze-dried; FDX, osmo-dehydrated using xylitol and freeze-dried; HD, hot-air-dried; HDS, osmo-dehydrated using sucrose and hot-air-dried; HDG, osmo-dehydrated using glucose and hot-air-dried; HDX, osmo-dehydrated using xylitol and hot-air-dried.
Mean±SD (n=5) with different upper-case letters are significantly different (p<0.05) for strength and hardness values.
Mean±SD (n=15) with different lower-case letters are significantly different (p<0.05) for L*, a*, and b* values.