Effects of roasting and boiling on the physical and mechanical properties of 11 Portuguese chestnut cultivars (Castanea sativa Mill.)

Efectos de asado y hervido en las propiedades físicas y mécánicas de once cultivares de castaña porgueses (Castanea sativa Mill.)

Figures & data

Supplementary Figure 1. Typical force-deformation curve for chestnut. Note: Section 1 a 2: F ₁ (N) – minimum force to rupture the shell, Fm ₁ (N) – average force to rupture the shell, E ₁ (N mm) – energy needed to penetrate the shell, S ₁ (N mm⁻¹) – stiffness on the shell; Section 3 a 4: F ₂ (N) –force at the end of compression, Fm ₂ (N) – average force penetration, E ₂ (N mm) – total energy under the curve between the beginning and the end of compression; S ₂ (N mm⁻¹) – stiffness on the kernel.

Figura adicional 1. Típica curva de fuerza/deformación para la castaña. Sección 1 a 2: F1 (N) – fuerza mínima para la ruptura de la cáscara, Fm1 (N) – fuerza media para la ruptura de la cáscara, E1 (N mm) – energía requerida para penetrar en la cáscara, S1 (N mm1) – dureza de la cáscara; sección 3 a 4: F2 (N) – fuerza al final de la compresión, Fm2 (N) fuerza media de penetración, E2 (N mm) – energía total bajo la curva entre el comienzo y el final de la compresión; S2 (N mm71) – dureza de la semilla.

Supplementary Figure 2. Simple regression between the minimum force to penetrate the kernel and kernel stiffness in raw chestnuts.

Figura adicional 2. Regresión simple entre la fuerza mínima para penetrar la semilla y la dureza de semilla en castañas crudas.

Supplementary Figure 3. Total colour difference (TCD*) between: A – raw and boiled kernels; B – raw and roasted kernels.

Figura adicional 3. Diferencia de color total (TCD*) entre: A – semillas crudas y hervidas; B – semillas crudas y asadas.

Supplementary Table 1. Origin and principal characteristics of chestnut fruits.
Tabla adicional 1. Origen y características principales de las castañas.

				Geometric properties
Cultivar	Origin (DOP)	Number of fruits kg^−1	Size	Da*	φ**
Aveleira	Terra Fria	71–90	Medium	2.8	86.8
Boaventura	Terra Fria	61–70	Large	3.0	87.4
Côta	Terra Fria	61–70	Large	3.1	86.4
Judia	Padrela	<60	Very large	3.1	86.9
Lada	Padrela	71–90	Medium	2.7	86.8
Lamela	Terra Fria	61–70	Large	2.9	86.6
Longal P	Padrela	71–90	Medium	2.8	78.4
Longal SL	Soutos da Lapa	71–90	Medium	2.7	76.9
Martaínha	Soutos da Lapa	61–70	Large	3.0	89.3
Negra	Padrela	61–70	Large	3.0	85.4
Trigueira	Terra Fria	>110	Small	2.6	89.5
Note: *Arithmetic mean diameter: Da = (L + W + T)/3; **Sphericity: φ = (((LWT)1/3)/L) × 100; L = length, W = width, T = thickness (Galedar et al., 2008; Mohsenin, 1980).
Nota: *Media aritmética de diámetro: Da = (L + W + T)/3; **Esfericidad: (Colocar la formula) L = Longitud, W = anchura, T = espesor (Galed et al 2008; Mohsenin, 1980).

Supplementary Table 2. Summary of ANOVA for physical and mechanical parameters for treatment, cultivar and treatment × cultivar interaction.
Tabla adicional 2. Resumen de ANOVA para los parámetros físicos y mecánicos para tratamientos, cultivar e interacción tratamiento × cultivar.

	Treatment	Cultivar	Treatment ×cultivar
Fruit
Unit mass	***	***	**
Moisture content	***	***	***
Shell
Rupture force (F 1)	***	***	***
Average force (Fm 1)	***	***	***
Energy (E 1)	***	***	***
Stiffness (S 1)	***	***	***
Luminosity (L*)	***	***	***
Chroma (C*)	***	***	***
Hue angle (H*)	***	***	***
Kernel
Penetration force (F 2)	***	***	***
Average force (Fm 2)	***	***	***
Energy (E 2)	***	***	***
Stiffness (S 2)	***	***	***
Luminosity (L*)	***	***	***
Chroma (C*)	***	***	***
Hue angle (h*)	***	***	***
TCD* (raw–boiled)		***
TCD* (raw–roasted)		***
Note: **significant at P < 0.01. ***significant at P < 0.001.
Nota: **Significativo con P < 0,01. ***Significativo con una P < 0,001.

Supplementary Table 3. Mass and moisture content of chestnut fruits of the 11 cultivars, by treatment.
Tabla adicional 3. Masa y contenido de humedad de castañas de once cultivares, por tratamiento.

	Unit mass (g)			Moisture content (%)
	Raw	Boiled	Roasted	Raw	Boiled	Roasted
Aveleira	12.92 ± 2.9 cd	13.31 ± 3.1 b	12.04 ± 2.1 e	48.04 ± 1.9 b	49.65 ± 1.8 bc	40.31 ± 1.7 de
Boaventura	18.67 ± 3.5 f	18.61 ± 3.2 d	15.32 ± 3.2 f	52.89 ± 1.4 d	53.24 ± 1.1 d	42.31 ± 1.0 ef
Côta	13.04 ± 1.5 cd	13.07 ± 1.0 b	10.06 ± 2.5 bcd	48.11 ± 0.9 b	51.58 ± 1.0 bcd	43.13 ± 1.2 ef
Judia	15.77 ± 4.9 e	16.11 ± 4.8 c	14.16 ± 2.9 f	48.30 ± 0.3 b	50.19 ± 1.2 bc	34.99 ± 1.0 bc
Lada	12.51 ± 2.6 bc	12.65 ± 2.5 b	10.61 ± 1.8 cde	56.10 ± 0.6 e	58.50 ± 0.8 e	42.23 ± 1.3 ef
Lamela	16.54 ± 4.0 ef	16.91 ± 3.9 cd	11.92 ± 2.4 de	48.20 ± 2.5 b	52.41 ± 0.4 cd	44.88 ± 0.5 f
Longal P	10.51 ± 2.7 ab	12.46 ± 1.8 b	8.69 ± 1.3 abc	42.42 ± 0.8 a	46.72 ± 1.8 a	34.53 ± 2.9 b
Longal SL	12.35 ± 3.0 bc	12.58 ± 2.6 b	9.36 ± 2.1 abc	50.16 ± 0.4 bc	49.69 ± 2.7 bc	41.27 ± 1.6 e
Martaínha	14.99 ± 2.4 de	15.75 ± 2.3 c	8.50 ± 2.3 ab	51.76 ± 1.2 cd	49.32 ± 1.3 b	37.88 ± 1.0 cd
Negra	15.77 ± 2.9 e	15.75 ± 2.6 c	10.25 ± 2.9 bcde	51.47 ± 1.5 cd	50.79 ± 0.8 bcd	43.35 ± 3.2 ef
Trigueira	9.01 ± 1.3 a	9.48 ± 1.4 a	7.76 ± 2.0 a	42.34 ± 2.0 a	46.33 ± 2.0 a	27.58 ± 2.7 a
Average	13.83 ± 4.0	14.24 ± 3.7	10.79 ± 3.2	49.07 ± 4.2	50.77 ± 3.4	39.31 ± 5.2
Note: Means followed by the same letter within a column are not significantly different at P < 0.05, according to the Duncan's multiple range test. Means (n = 15) ± SD.
Mean (n = 15) ± DS.
Nota: Los promedios seguidos por la misma letra dentro de una columna no son significativamente diferentes a P < 0,05, según la prueba de Duncan. Significa (n = 15) ± SD.
De promedio (n = 15) ± DS.

Supplementary Table 4. Selected rheological properties of chestnut fruits, listed by treatment. Means (n = 45) ± SD.
Tabla adicional 4. Algunas propiedades reológicas de castañas, organizadas por tratamiento. Valores medios (n = 45) ± DS.

	Shell				Kernel
Treatment	Rupture force (N)	Average force (N)	Energy (N mm)	Stiffness (N mm^−1)	Penetrate force (N)	Average force (kgf)	Energy (N mm)	Stiffness (N mm^−1)
Raw	3.51 ± 0.9 a	2.07 ± 0.7 a	1.08 ± 0.6 a	6.30 ± 2.0 c	12.45 ± 3.1 c	7.07 ± 1.7 c	29.30 ± 7.9 c	2.36 ± 0.6 c
Boiled	3.83 ± 1.2 c	2.18 ± 0.8 a	1.76 ± 0.8 b	4.50 ± 1.6 a	4.48 ± 1.6 a	3.44 ± 1.4 a	13.02 ± 5.6 a	0.55 ± 0.2 a
Roasted	4.37 ± 1.7 b	26.3 ± 1.1 b	2.23 ± 1.4 c	4.91 ± 2.0 b	5.75 ± 3.5 b	4.14 ± 1.9 b	16.07 ± 7.3 b	0.82 ± 0.9 b
Note: Means followed by the same letter within a column are not significantly different at P < 0.05, according to the Duncan's multiple range test.
Nota: Los promedios seguidos por la misma letra dentro de una columna no son significativamente diferentes a P < 0,05, según la prueba de Duncan.

Supplementary Table 5. Selected rheological properties of chestnut fruits of the 11 cultivars by treatment. Means (n = 15) ± SD.
Tabla adicional 5. Algunas propiedades reológicas de castañas de once cultivares. Valores medios (n = 15) ± DS.

		Shell				Kernel
Treatment	Cultivar	Rupture force (N)	Average force (N)	Energy (N mm)	Stiffness (kg mm^−1)	Penetrate force (N)	Average force (N)	Energy (N mm)	Stiffness (N mm^−1)
Raw	Aveleira	3.31 ± 0.6 abc	1.81 ± 0.3 abc	0.83 ± 0.4 a	0.688 ± 0.16 cde	12.29 ± 2.4 bc	6.75 ± 1.2 cd	28.35 ± 5.6 bc	2.38 ± 0.5 cde
	Boaventura	3.44 ± 0.8 abc	2.12 ± 0.5 bcd	0.84 ± 0.3 a	0.746 ± 0.22 de	14.47 ± 3.6 d	7.90 ± 2.1 de	33.23 ± 9.9 bcd	2.76 ± 0.6 e
	Côta	3.92 ± 0.3 cde	2.24 ± 0.2 cd	1.15 ± 0.2 a	0.709 ± 0.06 cde	11.68 ± 0.8 b	7.24 ± 3.3 cde	29.46 ± 1.6 bcd	2.32 ± 0.2 cd
	Judia	4.39 ± 0.6 e	2.68 ± 0.5 ef	1.71 ± 0.9 b	0.675 ± 0.19 cde	14.13 ± 2.9 cd	8.16 ± 1.5 e	33.25 ± 7.8 bcd	2.67 ± 0.5 cde
	Lada	2.98 ± 0.5 a	1.90 ± 0.4 abcd	0.74 ± 0.3 a	0.615 ± 0.15 bcd	12.23 ± 1.8 bc	6.60 ± 1.2 bc	28.71 ± 5.4 bc	2.29 ± 0.3 bc
	Lamela	4.11 ± 1.3 de	2.82 ± 0.9 f	1.58 ± 0.9 b	0.610 ± 0.17 bcd	13.35 ± 2.3 bcd	8.12 ± 1.8 e	33.84 ± 7.3 cd	2.32 ± 0.4 cd
	Longal P	3.05 ± 0.6 a	1.57 ± 0.4 a	1.07 ± 0.4 a	0.431 ± 0.14 a	9.64 ± 2.8 a	5.59 ± 1.5 ab	21.85 ± 7.0 a	1.95 ± 0.6 b
	Longal SL	3.10 ± 0.7 ab	1.67 ± 0.4 a	0.84 ± 0.4 a	0.573 ± 0.13 bc	12.69 ± 2.6 bcd	6.77 ± 1.4 cd	27.98 ± 5.9 b	2.50 ± 0.5 cde
	Martaínha	3.31 ± 0.5 abc	1.94 ± 0.2 abcd	0.91 ± 0.3 a	0.649 ± 0.19 cde	13.44 ± 1.6 bcd	7.41 ± 0.8 cde	31.26 ± 4.5 bcd	2.54 ± 0.3 cde
	Negra	3.72 ± 0.8 bcd	2.32 ± 0.2 de	1.02 ± 0.1 a	0.764 ± 0.05 e	14.62 ± 0.5 d	8.25 ± 0.4 e	34.60 ± 1.6 d	2.71 ± 0.1 de
	Trigueira	3.34 ± 0.6 abc	1.72 ± 0.4 ab	1.14 ± 0.4 a	0.483 ± 0.15 ab	8.49 ± 2.6 a	5.06 ± 1.4 a	20.08 ± 6.8 a	1.56 ± 0.5 a
Boiled	Aveleira	3.41 ± 0.7 ab	1.70 ± 0.4 a	1.60 ± 0.6 ab	3.45 ± 0.7 ab	3.14 ± 0.6 a	2.45 ± 0.05 a	9.01 ± 1.6 a	0.39 ± 0.1 a
	Boaventura	4.52 ± 1.0 d	2.65 ± 0.7 d	1.97 ± 0.4 b	5.64 ± 1.8 fg	5.54 ± 1.0 cd	4.26 ± 0.11 cd	16.49 ± 4.8 bc	0.67 ± 0.2 def
	Côta	3.56 ± 0.9 abc	1.90 ± 0.5 ab	1.56 ± 0.7 ab	4.14 ± 0.7 abcd	4.04 ± 0.9 ab	2.99 ± 0.09 ab	11.02 ± 2.8 a	0.55 ± 0.2 abc
	Judia	5.36 ± 1.1 e	3.25 ± 0.8 e	2.62 ± 1.1 c	6.44 ± 1.9 g	5.60 ± 1.2 cd	4.37 ± 0.10 cd	17.01 ± 4.1 bc	0.64 ± 0.2 def
	Lada	4.01 ± 0.2 bcd	2.32 ± 0.2 bcd	1.98 ± 0.9 b	4.51 ± 0.3 bcde	4.76 ± 0.4 bc	3.64 ± 0.03 bc	14.73 ± 4.7 b	0.55 ± 0.2 bcd
	Lamela	3.77 ± 1.4 abcd	2.34 ± 1.0 bcd	1.85 ± 1.2 ab	4.62 ± 1.4 cdef	5.95 ± 2.0 d	4.70 ± 0.20 d	18.89 ± 8.1 c	0.70 ± 0.3 ef
	Longal P	3.63 ± 1.1 abc	2.08 ± 0.8 abc	1.28 ± 0.5 a	5.31 ± 2.1 ef	5.12 ± 2.1 cd	3.65 ± 0.14 bc	14.37 ± 6.0 b	0.73 ± 0.3 f
	Longal SL	3.38 ± 1.0 ab	1.81 ± 0.6 ab	1.55 ± 0.7 ab	3.73 ± 1.2 abc	3.50 ± 0.6 a	2.67 ± 0.05 a	9.88 ± 2.1 a	0.43 ± 0.1 ab
	Martaínha	3.02 ± 0.7 a	1.72 ± 0.5 a	1.50 ± 0.6 ab	3.31 ± 0.9 a	3.42 ± 0.6 a	2.64 ± 0.06 a	8.74 ± 2.1 a	0.44 ± 0.2 ab
	Negra	4.31 ± 1.1 cd	2.57 ± 0.8 cd	2.05 ± 0.9 b	5.01 ± 1.4 def	5.09 ± 1.7 cd	4.09 ± 0.14 cd	15.10 ± 4.8 b	0.57 ± 0.3 bcde
	Trigueira	3.15 ± 0.7 a	1.65 ± 0.5 a	1.43 ± 0.5 ab	3.36 ± 0.8 a	3.09 ± 1.0 a	2.28 ± 0.07 a	8.41 ± 2.5 a	0.42 ± 0.2 ab
Roasted	Aveleira	3.99 ± 0.7 ab	2.24 ± 0.4 a	1.84 ± 0.6 ab	4.54 ± 1.2 ab	3.87 ± 0.9 a	3.01 ± 0.7 a	11.73 ± 2.9 a	0.49 ± 0.2 a
	Boaventura	4.78 ± 1.2 bc	2.95 ± 0.8 bc	2.43 ± 1.1 bc	5.39 ± 1.2 bc	4.79 ± 1.4 ab	3.79 ± 1.2 ab	14.70 ± 4.5 a	0.52 ± 0.2 a
	Côta	3.78 ± 0.4 ab	2.08 ± 0.2 a	2.22 ± 0.3 abc	3.42 ± 1.3 a	3.73 ± 1.3 a	3.16 ± 0.3 a	11.65 ± 1.2 a	0.47 ± 0.3 a
	Judia	5.72 ± 1.7 cd	3.45 ± 1.0 cd	2.98 ± 1.3 c	6.35 ± 1.9 cd	6.47 ± 1.7 bc	5.03 ± 1.6 cd	19.66 ± 6.3 bc	0.68 ± 0.3 a
	Lada	4.10 ± 1.4 ab	2.44 ± 0.8 ab	1.85 ± 1.1 ab	5.11 ± 1.4 bc	4.76 ± 1.3 ab	3.53 ± 1.0 ab	14.23 ± 3.9 a	0.61 ± 0.3 a
	Lamela	5.89 ± 2.4 d	3.80 ± 0.5 d	2.93 ± 0.6 c	7.47 ± 0.5 d	7.78 ± 0.4 c	6.19 ± 0.6 de	24.58 ± 2.0 cd	0.79 ± 0.6 a
	Longal P	3.25 ± 1.2 a	2.02 ± 0.7 a	1.32 ± 0.6 a	4.27 ± 1.2 ab	5.25 ± 1.4 ab	3.84 ± 1.3 ab	15.50 ± 5.1 ab	0.83 ± 0.4 a
	Longal SL	3.39 ± 1.2 a	1.98 ± 0.7 a	1.66 ± 0.7 ab	3.78 ± 1.5 a	4.64 ± 1.5 ab	3.21 ± 1.0 a	12.40 ± 3.8 a	0.72 ± 0.4 a
	Martaínha	4.74 ± 0.4 bc	3.02 ± 0.3 bcd	2.14 ± 1.0 abc	6.15 ± 2.6 cd	12.98 ± 2.0 d	6.63 ± 0.7 e	25.86 ± 3.1 d	2.79 ± 0.5 b
	Negra	5.45 ± 1.9 cd	3.29 ± 0.3 cd	3.95 ± 0.5 d	4.22 ± 0.3 ab	4.70 ± 0.4 ab	4.29 ± 0.4 bc	15.13 ± 1.1 ab	0.36 ± 0.3 a
	Trigueira	3.11 ± 0.6 a	1.78 ± 0.4 a	1.51 ± 0.5 ab	3.36 ± 1.0 a	4.63 ± 1.5 ab	3.13 ± 0.9 a	12.12 ± 3.3 a	0.82 ± 0.4 a
Note: Means followed by the same letter within a column are not significantly different at P < 0.05, according to the Duncan's multiple range test.
Nota: Los promedios seguidos por la misma letra dentro de una columna no son significativamente diferentes a P < 0,05, según la prueba de Duncan.

Supplementary Table 6. Colour parameters of shell and kernel listed by treatment. Means (n = 487) ± SD.
Tabla adicional 6. Parámetros de color de cascara y semilla ordenados por tratamiento. Promedio (n = 487) ± DS.

	Shell			Kernel
Treatment	Luminosity (L*)	Chroma (C*)	Hue angle (h°)	Luminosity (L*)	Chroma (C*)	Hue angle (h°)
Raw	34.5 ± 3.1 c	21.1 ± 4.4 b	47.7 ± 7.6 b	86.5 ± 04.3 b	23.6 ± 4.1 c	96.6 ± 02.6 c
Boiled	29.8 ± 3.7 a	18.6 ± 5.1 a	43.5 ± 7.9 a	66.9 ± 07.7 a	20.3 ± 5.2 a	90.5 ± 10.6 b
Roasted	34.1 ± 3.9 b	21.7 ± 5.6 c	49.2 ± 6.8 c	66.3 ± 13.3 a	21.8 ± 6.0 b	85.0 ± 11.6 a
Note: Means followed by the same letter within a column are not significantly different at P < 0.05, according to the Duncan's multiple range test.

Supplementary Table 7. Colour parameters of shell and kernel of 11 cultivars by treatment. Means (n = 48) ± SD.
Tabla adicional 7. Parámetros de color de cáscara y semilla de once cultivares por tratamiento. Promedio (n = 48) ± DS.

		Shell		Kernel
Treatment	Cultivar	Luminosity (L*)	Chroma (C*)	Hue angle (h°)	Luminosity (L*)	Chroma (C*)	Hue angle (h°)
Raw	Aveleira	35.81 ± 2.2 d	24.61 ± 2.9 e	49.73 ± 4.9 ef	88.59 ± 4.3 cd	24.43 ± 2.8 cd	97.61 ± 2.9 de
	Boaventura	36.39 ± 1.7 de	20.01 ± 2.0 bc	48.58 ± 3.9 de	83.83 ± 4.6 a	26.26 ± 3.6 def	96.44 ± 1.6 bcd
	Côta	30.52 ± 1.9 b	17.47 ± 3.9 b	42.01 ± 5.5 c	87.10 ± 1.2 bc	24.90 ± 3.5 cde	97.62 ± 0.9 de
	Judia	32.59 ± 1.5 c	20.37 ± 1.9 bc	46.60 ± 3.5 d	85.61 ± 3.7 ab	26.57 ± 8.8 ef	95.56 ± 2.0 abc
	Lada	35.44 ± 2.1 d	19.53 ± 2.3 b	57.48 ± 4.4 g	85.61 ± 3.7 ab	27.58 ± 3.8 f	96.51 ± 2.5 bcd
	Lamela	37.40 ± 2.2 e	24.16 ± 2.7e	51.38 ± 3.8 f	84.19 ± 6.4 a	19.93 ± 2.7 a	94.70 ± 4.3 a
	Longal P	33.78 ± 1.9 c	20.69 ± 2.4 bcd	48.09 ± 4.9 de	85.41 ± 2.6 ab	24.98 ± 3.1 cde	95.45 ± 2.0 ab
	Longal SL	33.78 ± 2.2 c	21.61 ± 3.5 cd	46.99 ± 4.3 d	86.77 ± 2.3 bc	22.19 ± 3.2 b	97.04 ± 1.7 cde
	Martaínha	32.89 ± 2.1 c	22.11 ± 3.0 d	37.54 ± 3.7 b	90.04 ± 1.1 d	20.04 ± 1.8 a	98.37 ± 1.1 e
	Negra	27.37 ± 1.2 a	9.74 ± 2.5 a	33.90 ± 3.6 a	86.63 ± 2.1 bc	22.25 ± 2.7 b	96.51 ± 1.9 bcd
	Trigueira	35.69 ± 2.0 d	24.09 ± 1.7 e	52.06 ± 3.2 f	88.86 ± 1.2 cd	23.64 ± 1.9 bc	98.44 ± 0.8 e
Boiled	Aveleira	31.71 ± 3.7 e	22.59 ± 4.1 e	52.97 ± 6.6 g	62.59 ± 6.2 ab	16.21 ± 3.5 a	87.38 ± 12.0 b
	Boaventura	29.96 ± 1.4 d	18.78 ± 2.3 d	42.13 ± 4.4 d	64.45 ± 9.3 abc	24.26 ± 4.4 f	86.31 ± 8.5 b
	Côta	29.93 ± 1.5 d	19.56 ± 2.7 d	45.93 ± 4.0 e	69.52 ± 4.7 d	22.93 ± 7.2 ef	98.47 ± 4.4 e
	Judia	21.43 ± 1.1 a	9.68 ± 2.8 a	29.76 ± 2.8 a	77.78 ± 2.3 f	24.34 ± 1.9 f	98.40 ± 1.0 e
	Lada	31.39 ± 2.7 de	20.61 ± 3.0 d	49.96 ± 5.9 f	69.77 ± 5.7 de	23.52 ± 4.9 ef	97.20 ± 3.2 e
	Lamela	33.78 ± 2.6 f	23.97 ± 3.2 e	47.37 ± 4.8 ef	73.44 ± 6.2 e	18.99 ± 3.6 bc	95.02 ± 6.3 cde
	Longal P	26.43 ± 2.1 b	15.51 ± 3.6 c	36.29 ± 4.7 b	67.97 ± 5.5 cd	21.97 ± 4.2 def	96.06 ± 5.3 e
	Longal SL	30.33 ± 2.8 de	20.51 ± 3.0 d	44.48 ± 5.3 de	68.02 ± 8.6 cd	21.25 ± 6.0 cde	91.17 ± 12.0 bcd
	Martaínha	28.42 ± 2.8 c	15.12 ± 4.3 c	39.16 ± 5.0 c	64.03 ± 4.8 abc	17.42 ± 3.8 ab	75.87 ± 5.8 a
	Negra	26.13 ± 2.6 b	11.59 ± 3.1 b	35.08 ± 5.6 b	60.82 ± 5.6 a	15.94 ± 3.0 a	95.74 ± 9.6 de
	Trigueira	30.70 ± 2.9 de	16.78 ± 4.1 c	45.25 ± 6.1 e	65.79 ± 9.0 bcd	19.75 ± 3.2 bcd	90.76 ± 9.1 bc
Roasted	Aveleira	36.53 ± 4.8 d	25.71 ± 4.8 fg	56.10 ± 7.2 d	61.75 ± 8.4 cd	15.67 ± 3.0 a	83.86 ± 10.9 d
	Boaventura	33.45 ± 2.2 c	17.37 ± 3.6 b	46.76 ± 5.6 b	66.79 ± 9.4 ef	25.17 ± 3.5 d	85.40 ± 6.1 d
	Côta	33.91 ± 2.8 c	21.96 ± 2.8 cd	48.45 ± 3.9 bc	69.58 ± 5.7 f	22.55 ± 6.4 c	90.01 ± 5.5 e
	Judia	28.80 ± 1.7 a	11.44 ± 3.3 a	41.07 ± 4.9 a	38.37 ± 7.9 b	32.27 ± 6.3 e	61.99 ± 6.8 b
	Lada	34.75 ± 2.4 c	20.30 ± 3.1 c	54.46 ± 3.9 d	76.84 ± 4.7 g	25.54 ± 3.8 d	90.36 ± 3.9 ef
	Lamela	33.78 ± 2.6 e	26.33 ± 3.3 g	50.56 ± 5.2 c	75.42 ± 4.8 g	24.46 ± 3.5 cd	93.37 ± 3.1 ef
	Longal P	34.20 ± 2.7 c	22.63 ± 3.2 de	48.30 ± 5.4 bc	77.99 ± 4.8 g	25.46 ± 3.7 d	94.17 ± 3.2 f
	Longal SL	34.49 ± 2.3 c	24.32 ± 3.1 ef	50.59 ± 4.2 c	64.80 ± 9.6 de	18.01 ± 5.1 b	83.16 ± 11.9 d
	Martaínha	31.48 ± 3.6 b	23.55 ± 5.2 de	43.17 ± 6.1 a	60.30 ± 6.9 c	18.17 ± 3.1 b	75.44 ± 5.5 c
	Negra	31.60 ± 2.5 b	16.50 ± 4.4 b	47.13 ± 4.6 b	63.32 ± 6.9 cde	19.00 ± 4.4 b	90.66 ± 7.2 ef
	Trigueira	27.95 ± 1.7 a	10.64 ± 2.9 a	42.71 ± 4.4 a	28.96 ± 8.0 a	18.47 ± 9.9 b	55.64 ± 7.3 a
Note: Means followed by the same letter within a column are not significantly different at P < 0.05, according to the Duncan's multiple range test.