Table 4.
Physicochemical and technological properties of vegetable fibers evaluated
| Vegetable fiber | Water holding capacity (g water/g solid)1 | Swelling capacity (mL/g dry base)1 | Oil holding capacity (g oil/g solid)1 | Bulk density (g/L)1 | Emulsifying capacity (%)1 | Emulsion stability (%)1 |
|---|---|---|---|---|---|---|
| Oat | 4.59 ± 0.09c | 9.5 ± 0.3c | 3.69 ± 0.09c | 141.8 ± 0.2d | 53.0 ± 0.4c | 51.9 ± 0.2b |
| Bamboo | 4.37 ± 0.08c | 9.1 ± 0.1c | 4.62 ± 0.03a | 117.0 ± 0.1e | 56.4 ± 0.5b | 51.0 ± 0.9b |
| Potato | 3.71 ± 0.09d | 5.7 ± 0.1e | 2.00 ± 0.04d | 370.6 ± 0.3c | 30.6 ± 0.1f | 29.9 ± 0.4e |
| Pea | 6.8 ± 0.2a | 15.9 ± 0.2a | 2.02 ± 0.01d | 408.1 ± 0.3b | 49.0 ± 0.3d | 48.2 ± 0.9c |
| Apple | 3.20 ± 0.07e | 7.0 ± 0.1d | 1.47 ± 0.04e | 494.0 ± 0.2a | 37.0 ± 0.2e | 35.0 ± 0.8d |
| Wheat | 5.3 ± 0.1b | 12.9 ± 0.2b | 4.38 ± 0.05b | 105.7 ± 0.3f | 57.9 ± 0.2a | 56.8 ± 0.9a |
1a, b, c, d, e, f should read as same letter in same column indicates no statistical difference among values (P < 0.05)