Table 4: Emulsifying activity (EA) of guava solid residue flour obtained using a knife or hammer mill and drying temperatures of 45, 50, 55, 60, 65 and 70 °C.

Temperature (^oC)	Knife mill⁽¹⁾	Hammer mill⁽¹⁾
45	0.477±0.022^a	0.503±0.018ª^b
50	0.463±0.016^a	0.453±0.011^b
55	0.447±0.009^a	0.503±0.016^b
60	0.460±0.013^a	0.507±0.011^a
65	0.457±0.011^a	0.487±0.011ª^b
70	0.463±0.011^a	0.503±0.018ª^b

¹Average from triplicate analyses ± standard deviation.

Averages followed by the same letter in the same row do not different according to the Tukey test at 5 % of probability.