Table 2. Quality characteristics of vegetable powders as natural nitrate sources prepared using different processing methods

Dependent variables	Vegetable powders¹⁾
Dependent variables	CVP	FCJP	CCP	FRJP	CRP
Drying yield (%)	-	8.35±0.04^C	9.55±0.11^A	7.39±0.05^D	8.63±0.01^B
pH	6.01±0.00^D	6.20±0.00^B	6.18±0.01^C	6.27±0.01^A	5.94±0.00^E
Titratable acidity (%)	1.52±0.16^B	2.03±0.01^A	1.61±0.06^B	1.67±0.01^B	1.49±0.08^B
Total soluble solids (°Brix)	10.04±0.03^A	9.87±0.04^A	8.00±0.20^B	9.73±0.04^A	7.65±0.24^B
Moisture (%)	3.83±0.07^C	5.51±0.09^B	6.34±0.11^A	5.02±0.29^B	6.30±0.06^A
Water activity	0.18±0.00^B	0.14±0.01^C	0.21±0.01^A	0.13±0.01^C	0.21±0.01^A
CIE L^*	68.09±0.31^E	84.50±0.26^C	79.44±0.15^D	90.27±0.16^B	91.29±0.58^A
CIE a^*	6.11±0.10^A	−9.68±0.08^D	−11.79±0.13^E	−1.93±0.04^C	−1.36±0.05^B
CIE b^*	28.33±0.43^A	22.73±0.19^C	26.65±0.33^B	15.90±0.10^D	11.64±0.10^E
WSI (%)	92.11±0.8^A	90.59±0.66^A	55.77±1.16^B	90.17±0.42^A	50.57±0.74^C
WAI	0.27±0.01^C	0.25±0.01^C	3.73±0.11^B	0.18±0.01^C	4.74±0.13^A
Sodium nitrite (mg/kg)	26.45±0.31^A	0.14±0.00^B	0.14±0.00^B	0.14±0.00^B	0.14±0.00^B
Sodium nitrate (mg/kg)	31,735±138^C	39,009±211^B	29,720±271^D	65,608±280^A	65,316±830^A

The results are presented as mean±SE of triplicate experiments.
Commercial vegetable powder (CVP), filtered Chinese cabbage juice powder (FCJP), crushed Chinese cabbage powder (CCP), filtered radish juice powder (FRJP), and crushed radish powder (CRP).
Different superscript letters within a row indicate significant differences (p<0.05).
WSI, water solubility index; WAI, water absorption index.