## 3 Results
The analysis of variance (ANOVA) of the results is presented in Table 4. Factor X1 (egg components in the experimental samples) had a statistically significant effect (\(p\) < 0.05) on the WSI response variables, pH in reconstituted powder, and L*, coordinates a* and b*. The X2 (sucrose content, %) factor had a statistically significant effect (\(p\) < 0.05) on Aw, WSI, and pH, and showed the interaction of X1*X2 on the WSI variable. \begin{table}
\begin{tabular}{c c c c c c} \hline
**Liquid Egg** & **Sucrose Content** & **MC** & **WSI** & **Aw** & **Color** \\
**(Factory X1)** & **(Factory X2)** & **(\%, _w/w_)** & **(\%, _w/w_)** & **(\%, _w/w_)** & **(\%, _w_/w_)** \\ \hline Mixture of 100\% & 0.0 & 3.76 \(\pm\) 0.09 \({}^{\text{A}}\) & 88.63 \(\pm\) 0.27 \({}^{\text{B}}\) & 0.196 \(\pm\) 0.002 \({}^{\text{B}}\) & \(\text{L*}^{\text{A}}\) = 95.6 \(\pm\) 0.2, a* C = \(-\)0.6 \(\pm\) 0.2, \\   egg white, [W] & 5.0 & 3.42 \(\pm\) 0.40 \({}^{\text{A}}\) & 88.46 \(\pm\) 0.12 \({}^{\text{AB}}\) & 0.290 \(\pm\) 0.008 \({}^{\text{A}}\) & \(\text{L*}^{\text{A}}\) = 95.5 \(\pm\) 0.4, a* C = \(-\)0.5 \(\pm\) 0.1, \\  & 7.5 & 2.11 \(\pm\) 0.42 \({}^{\text{A}}\) & 88.20 \(\pm\) 0.54 \({}^{\text{B}}\) & 0.235 \(\pm\) 0.034 \({}^{\text{B}}\) & \(\text{L*}^{\text{A}}\) = 95.5 \(\pm\) 0.5, a* C = \(-\)0.6 \(\pm\) 0.0, \\   Mixture of egg & 0.0 & 2.03 \(\pm\) 0.97 \({}^{\text{B}}\) & 92.96 \(\pm\) 1.63 \({}^{\text{A}}\) & 0.231 \(\pm\) 0.006 \({}^{\text{B}}\) & \(\text{L*}^{\text{B}}\) = 88.6 \(\pm\) 0.1, a* B = 5.6 \(\pm\) 0.4, b* A = 21.7 \(\pm\) 0.6 \\  & & & & & b* A = 89.4 \(\pm\) 0.1, a* B = 4.9 \(\pm\) 0.4, b* A = 18.6 \(\pm\) 0.8 \\  & 7.5 & 2.15 \(\pm\) 0.63 \({}^{\text{B}}\) & 90.88 \(\pm\) 1.13 \({}^{\text{AB}}\) & 0.247 \(\pm\) 0.028 \({}^{\text{B}}\) & \(\text{L*}^{\text{B}}\) = 90.44 \(\pm\) 1.7, a* B = 5.4 \(\pm\) 1.7, b* A = 18.7 \(\pm\) 2.1 \\ Mixture of liquid & 0.0 & 2.22 \(\pm\) 0.24 \({}^{\text{AB}}\) & 83.15 \(\pm\) 0.94 \({}^{\text{C}}\) & 0.248 \(\pm\) 0.002 \({}^{\text{B}}\) & \(\text{L*}^{\text{B}}\) = 86.7 \(\pm\) 1.8, a* A = 7.8 \(\pm\) 1.0, \\   components in a & & & & & b* A = 26.3 \(\pm\) 5.4 \\   whole egg [WE] & 5.0 & 2.53 \(\pm\) 0.28 \({}^{\text{AB}}\) & 90.38 \(\pm\) 0.68 \({}^{\text{AB}}\) & 0.271 \(\pm\) 0.001 \({}^{\text{A}}\) & \(\text{L*}^{\text{B}}\) = 86.9 \(\pm\) 0.3, a* A = 6.0 \(\pm\) 0.0, \\  & & & & & b* A = 22.9 \(\pm\) 3.0 \\  & 7.5 & 2.21 \(\pm\) 0.26 \({}^{\text{AB}}\) & 88.47 \(\pm\) 0.36 \({}^{\text{B}}\) & 0.238 \(\pm\) 0.013 \({}^{\text{B}}\) & \(\text{L*}^{\text{B}}\) = 89.3 \(\pm\) 0.3, a* A = 5.8 \(\pm\) 0.2, \\  & & & & & b* A = 20.7 \(\pm\) 1.0 \\ \hline \end{tabular}  
* MC = moisture content, WSI = water solubility index, Aw = water activity, L* = lightness value, a* = value of chromaticity coordinate a*, and b* = value of chromaticity coordinate b* in the CIELAB color space model. Data are the means of two repetitions of each experimental treatment and two replicates of the analysis of each dried powder sample. Means that do not share a letter are significantly different (Tukey test, \(p\)-value < 0.05).  
\end{table} 
Table 3: Results of the physicochemical characteristics of the dried powders of processed egg component mixtures (mean \(\pm\) standard deviation).