. 2012 Aug 19;51(10):2755–2761. doi: 10.1007/s13197-012-0802-0

Table 2.

Effect of size reduction, hydrothermal and fermentation treatments on color characteristics of wheat bran (L-value: lightness; a: redness-greenness; b: blueness-yellowness) (n = 3)

Average particle size of the bran (μm)	Control	Hydrothermaled	Fermented
L-value
1200	39.3 ± 0.54^Da	37.1 ± 0.52^Cb	35.4 ± 1.00^Cc
420	41.3 ± 2.08^Ca	38.6 ± 2.51^Cb	36.3 ± 5.77^Cc
280	54.6 ± 3.78^Ba	53.3 ± 1.52^Bb	47.3 ± 1.52^Bc
170	60.3 ± 1.52^Aa	60.0 ± 1.00^Aa	57.0 ± 3.00^Ab
90	63.3 ± 0.57^Aa	61.3 ± 1.15^Ab	59.0 ± 1.00^Ab
a-value
1200	4.8 ± 0.00^Aa	4.6 ± 0.00^Ab	4.9 ± 0.00^Aa
420	4.6 ± 0.57^Ba	4.3 ± 0.57^Bb	4.6 ± 0.57^Ba
280	4.3 ± 0.57^Ca	3.0 ± 0.00^Cb	3.4 ± 0.57^Ca
170	2.3 ± 0.57^Da	2.3 ± 0.57^Da	2.3 ± 0.57^Da
90	1.3 ± 0.57^Ea	1.3 ± 0.57^Ea	1.3 ± 0.57^Ea
b-value
1200	37.0 ± 1.00^Ab	36.0 ± 1.00^Ab	39.0 ± 1.00^Aa
420	32.0 ± 3.00^Ba	31.3 ± 1.15^Ba	34.0 ± 1.00^Ba
280	25.6 ± 1.52^Cb	27.0 ± 3.00^Cab	28.3 ± 1.15^Ca
170	18.6 ± 2.30^Dc	26.6 ± 1.52^Cb	28.0 ± 2.64^Ca
90	14.0 ± 1.73^Ec	21.6 ± 1.52^Db	23.3 ± 3.51^Da

Different capital letters in each column and small letters in each row indicate the significant difference between the samples (p < 0.05)