. 2024 Nov 8;24:101985. doi: 10.1016/j.fochx.2024.101985

Table 2.

Physicochemical results of SFROs produced by adding sugars and commercial peptides.

Peptide types	Ratio (%)	AV (mg/g)	PV (mmol/kg)	Moisture and volatile matter	Lovibond Color
Peptide types	Ratio (%)	AV (mg/g)	PV (mmol/kg)	Moisture and volatile matter	R	Y	W
Control	/	0.63 ± 0.02ⁱ	1.58 ± 0.06^a	0.125 ± 0.003^a	3.8 ± 0.20ⁱ	35.0 ± 0.00^a	0.2 ± 0.06^f
Rapeseed peptide	1.0	0.7 ± 0.02^c	1.56 ± 0.04^a	0.115 ± 0.003^a	4.6 ± 0.10^d	35.0 ± 0.00^a	0.5 ± 0.1^a
	2.0	0.68 ± 0.01^e	1.52 ± 0.01^a	0.094 ± 0.002^a	5.5 ± 0.50^b	35.0 ± 0.00^a	0.2 ± 0.12^e
	3.0	0.72 ± 0.05^b	1.53 ± 0.05^a	0.124 ± 0.002^a	6.5 ± 0.70^a	35.0 ± 0.00^a	0.3 ± 0.06^c
Soybean peptide	1.0	0.66 ± 0.02^h	1.5 ± 0.03^a	0.112 ± 0.004^a	4.3 ± 0.40^f	35.0 ± 0.00^a	0.4 ± 0.08^b
	2.0	0.69 ± 0.04^d	1.55 ± 0.05^a	0.092 ± 0.001^a	4.8 ± 0.20^c	35.0 ± 0.00^a	0.2 ± 0.04^e
	3.0	0.7 ± 0.03^c	1.62 ± 0.02^a	0.087 ± 0.002^a	5.4 ± 0.10^b	35.0 ± 0.00^a	0.1 ± 0.07^g
Corn peptide	1.0	0.66 ± 0.01^h	1.59 ± 0.03^a	0.127 ± 0.002^a	3.9 ± 0.20^h	35.0 ± 0.00^a	0.2 ± 0.06^f
	2.0	0.71 ± 0.05^c	1.61 ± 0.06^a	0.119 ± 0.001^a	4.5 ± 0.40^e	35.0 ± 0.00^a	0.3 ± 0.04^d
	3.0	0.72 ± 0.07^b	1.6 ± 0.02^a	0.083 ± 0.002^a	4.9 ± 0.10^c	35.0 ± 0.00^a	0.1 ± 0.03^h
Peanut peptide	1.0	0.68 ± 0.04^e	1.58 ± 0.01^a	0.099 ± 0.002^a	3.8 ± 0.50ⁱ	35.0 ± 0.00^a	0.2 ± 0.07^e
	2.0	0.72 ± 0.02^b	1.53 ± 0.04^a	0.102 ± 0.000^a	4.1 ± 0.10^g	35.0 ± 0.00^a	0.3 ± 0.12^d
	3.0	0.74 ± 0.01^a	1.57 ± 0.03^a	0.928 ± 0.001^a	4.3 ± 0.50^f	35.0 ± 0.00^a	0.1 ± 0.09ⁱ

Note: Different letters indicate significant differences (P < 0.05). All experiments were performed in triplicates. The data were expressed as means ± standard deviations (n = 3).