Table 2 pH, moisture, Brix and brown color contents of added dry fruits coffee

	pH	Moisture (%)	Solid contet	Browning index 420 nm

CON	5.42±0.04^e	98.32±0.09^d	1.73±0.12^a	0.72±0.01^d
GFC	4.67±0.25^b	96.64±0.06^a	1.60±0.61^a	0.41±0.01^a
LFC	4.14±0.01^a	98.00±0.00^c	1.73±0.06^a	0.41±0.23^a
PFC	5.01±0.08^c	97.98±0.21^c	1.87±0.23^a	0.54±0.00^bc
BFC	5.18±0.03^cd	97.46±0.38^b	1.73±0.12^a	0.53±0.01^bc
SFC	4.77±0.05^b	97.35±0.14^b	2.10±0.00^ab	0.44±0.01^ab
AFC	5.32±0.02^d	97.87±0.01^c	2.43±0.12^b	0.56±0.15^c

F value (P)	56.434 (0.000)^***3)	30.547 (0.000)^***	3.731 (0.020)^**	10.112 (0.000)^**

¹⁾Each value is mean±SD.
²⁾Means with different letters within a row are significantly different from each other at p<0.05 as determined by Duncan’s multiple range test.
³⁾ ^* ^* p<0.05 ^*^*^*p<0.001