Table 2.
Moisture content, water solubility index, and particle diameter of spray-dried garlic chives powders as affected by steam blanching pretreatment

Treatment1)	Forming agent2)	Moisture content (%)	Water solubility index (%)	Particle diameter (μm)
NB	DT 5	5.56±0.53a3)	89.56±1.80a	45.63±0.97a
	CD	5.61±0.37a	89.48±1.74a	34.68±1.13b
SB	DT	5.44±0.16a	91.48±1.50a	29.76±0.23c
	CD	5.27±0.22a	91.00±2.68a	35.40±0.25b

NB, nonblanching; SB, steam blanching.
DT, dextrin (DE=10); CD, β-cyclodextrin
Means±SD (n=3) in a column followed by same letter are not significantly different by Duncan's multiple range test (p<0.05).