Compositions ABP PBP
Starch (%) 0.38 ± 0.04a 2.32 ± 0.05b
Total fibers (%)
Insoluble fibers (%)
Soluble fibers (%)
26.3 ± 0.21a
23.83± 1.57a
2.45± 0.14a
21.49 ± 0.10a
17.80± 0.92a
3.68± 0.28a
Total phenolic (mg of gallic acid/100g) 54.30 ± 2.66a 480.48 ± 9.95b
Values expressed are means of three independent determinations.
a,bDifferent superscripts in the same row indicate the significant differences (p<0.05).
Table 3: Proportion of starch, dietary fibers and phenolic compounds in almond and pistachio juices processing by-products.