. 2020 Jan 24;57(6):2241–2250. doi: 10.1007/s13197-020-04260-5

Table 2.

Dietary fiber contents of dried maqui

Parameters (g/100 g d.m.)	Drying methods
Parameters (g/100 g d.m.)	FD	CD	SD	IRD	VD
IDF	50.85 ± 1.33^b	58.25 ± 4.41^a	54.59 ± 2.84^a,b	54.70 ± 0.10^a,b	57.66 ± 0.06^a
SDF	2.46 ± 0.60^b	6.22 ± 0.29^a	6.26 ± 0.12^a	5.93 ± 0.73^a	5.96 ± 0.65^a
TDF	53.31 ± 0.73^b	64.48 ± 4.12^a	60.86 ± 2.72^a	60.60 ± 0.83^a	63.63 ± 0.71^a

Values are expressed as mean ± standard deviation

FD freeze drying, CD convective drying, SD solar drying, IRD infrared drying, VD vacuum drying, IDF insoluble dietary fiber, SDF soluble dietary fiber, TDF total dietary fiber

Different letters in the same row indicate significant differences (p < 0.05) according to multiple range test (MRT). Standard deviation was calculated on three replicates