Table 3.

Fiber composition and color parameters of the commercial vegetable fibers

Vegetable fiber	Fiber composition			Color parameters
	Total1	Soluble1	Insoluble1	L* 1	a* 1	b* 1
Oat	86.12 ± 0.01c	2.0 ± 0.3c	84.1 ± 0.3c	91.6 ± 0.7a	−2.2 ± 0.1e	11.5 ± 0.2d
Bamboo	91 ± 1ª	0 ± 0d	91 ± 1a	93.1 ± 0.7a	−0.7 ± 0.1d	4.1 ± 0.4f
Potato	56.6 ± 0.9e	6.7 ± 0.1b	50.0 ± 0.8e	74.4 ± 0.1c	2.52 ± 0.01b	15.8 ± 0.1b
Pea	65.3 ± 0.1d	1.5 ± 0.1c	63.75 ± 0.03d	89.4 ± 0.2b	0.01 ± 0.01c	12.48 ± 0.04c
Apple	54.5 ± 0.5e	11.3 ± 0.1a	43.2 ± 0.4f	54.2 ± 0.9d	8.6 ± 0.3a	17.8 ± 0.2a
Wheat	87.9 ± 0.4b	0.7 ± 0.2d	87.2 ± 0.1b	89.0 ± 0.6b	−0.4 ± 0.1d	6.74 ± 0.06e

¹a, b, c, d, e, f should read as same letter in same column indicates no statistical difference among values (P < 0.05)