Replacement of Fat by Natural Fibers in Chicken Burgers with Reduced Sodium Content

Table 3: Physical and physicochemical characterization of green banana biomass and passion fruit peel flours.

Analysis**		Flours
Analysis**		F1	F2
Water content		8.5 ± 0.2^b	10.4 ± 0.1^a
Water activity		0.500 ± 0.002^a	0.500 ± 0.001^a
Colour	L*	64.2 ± 0.3^b	71.0 ± 0.1^a
	a*	9.1 ± 0.2^a	4.1 ± 0.1^b
	b*	19 ± 1^b	24 ± 1^a

F1: Green banana biomass flour; F2: passion fruit peel flour. ** average of three replicates (± standard deviation). *** Averages followed by the same letter, in the same row, do not differ statistically at 5% probability, by the Tukey test.