. 2020 Jan 7;9(1):60. doi: 10.3390/foods9010060

Table 2.

Total carbohydrate (average ± standard deviation) composition of pineapple by-products liquid and a solid fraction (peels and stems) in dry basis.

Solid Fraction (Press Cake)	*Carbohydrates (% w/w)*			*Insoluble Fiber (% w/w)*
Solid Fraction (Press Cake)	SS	SDF	IDF	*Insoluble Fiber (% w/w)*
Stems	22.68 ^b ± 1.68	4.57 ^b ± 0.84	44.37 ^a ± 0.56	27.28 ^a ± 1.19
Peels	27.74 ^a ± 1.03	7.99 ^a ± 2.00	38.30 ^b ± 0.54	29.27 ^a ± 1.45
Liquid Fraction (Crude Juice)	*Carbohydrates (% w/w)*			*Insoluble Fiber (% w/w)*
Liquid Fraction (Crude Juice)	SS	SDF	IDF	*Insoluble Fiber (% w/w)*
Stems	65.08 ^a ± 1.81	0.45 ^b ± 0.04	n.d.	n.d.
Peels	67.15 ^a ± 1.52	0.53 ^b ± 0.03	n.d.	n.d.

Abb.: Simple sugars, SS; Soluble dietary fiber, SDF; Insoluble dietary fiber, IDF; non-define, n.d.; ^a, ^b The differences between the means in the same column labeled with different superscripts are statistically significant (p > 0.05). Analysis of variance was used to estimate the differences between samples. Shapiro–Wilk test was used. Values were expressed as average ± standard deviation.