Table 3. pH, sugar content and color of ginger and ginger pomace by hot-air drying and freeze-drying

Treatment¹⁾	Sugar content (°Brix)	pH	L-value	a-value	b-value
FGHAD	2.97±0.05^a2)	6.47±0.00^b	35.51±0.00^d	0.21±0.03^b	7.60±0.02^a
FGFRD	2.83±0.09^b	6.52±0.00^a	37.36±0.01^a	−0.29±0.03^c	8.38±0.02^a
GPHAD	1.23±0.05^c	6.05±0.00^c	36.13±0.00^c	0.69±0.00^a	6.76±0.02^b
GPFRD	1.03±0.05^d	5.91±0.00^d	37.14±0.01^b	0.21±0.01^b	6.80±0.02^b

FGHAD, fresh ginger hot-air dried (50°C, 8 h); FGFRD, fresh ginger freeze-dried; GPHAD, ginger pomace hot-air dried; GPFRD, ginger pomace freeze-dried.
All values are mean±SD (n=3).
Means with different superscript letters (^a-d) in the same column are significantly different at p<0.05 by Duncan’s multiple range test.