Table 1.
Porosity and penetrated oil (PO) content determined by image analysis (POia) and PO by Soxhlet.
| Bran Concentration (g) | Fried Batter (%) | Fried Dough (%) | ||||
|---|---|---|---|---|---|---|
| POia | POSox | Porosity | POia | POSox | Porosity | |
| Control | 19.66 b ± 0.92 | 8.67 b ± 0.08 | 81.84 b ± 1.24 | 8.29 b ± 0.74 | 8.20 e ± 0.05 | 80.03 d ± 4.31 |
| OB5 | 16.55 ab ± 0.47 | 9.47 c ± 0.08 | 67.10 a ± 2.62 | 5.56 a ± 0.34 | 6.67 bc ± 0.16 | 69.21 c ± 1.35 |
| OB8 | 16.03 ab ± 1.21 | 8.80 b ± 0.14 | 73.66 ab ± 0.84 | 14.28 d ± 0.37 | 7.13 cd ± 0.11 | 54.94 a ± 1.53 |
| OB10 | 14.52 a ± 0.61 | 7.47 a ± 0.08 | 76.77 b ± 1.79 | 11.31 c ± 0.20 | 6.33 b ± 0.15 | 58.58 ab ± 1.41 |
| OB15 | 18.22b ab ± 0.60 | 8.60 b ± 0.30 | 80.68 b ± 1.05 | 18.92 e ± 0.48 | 5.27 a ± 0.06 | 65.93 bc ± 2.79 |
| OB20 | 14.97 a ± 1.63 | 7.87 a ± 0.11 | 65.91 a ± 1.68 | 11.73 c ± 0.42 | 7.53 d ± 0.08 | 60.76 ab ± 2.68 |
| Control | 19.66 c ± 0.74 | 8.53 b ± 0.46 | 81.84 c ± 1.24 | 8.29 bc ± 0.16 | 7.07 c ± 0.31 | 80.03 d ± 4.31 |
| WB5 | 13.18 a ± 0.47 | 9.93 c ± 0.61 | 55.71 ab ± 3.92 | 4.57 a ± 0.22 | 8.00 d ± 0.26 | 52.15 a ± 0.59 |
| WB8 | 13.81 ab ± 0.30 | 7.67 a ± 0.08 | 53.12 a ± 2.69 | 9.29 c ± 0.03 | 7.73 d ± 0.57 | 73.08 cd ±1.22 |
| WB10 | 16.00 b ± 0.53 | 9.87 c ± 0.09 | 70.56 bc ± 2.10 | 6.43 b ± 0.03 | 6.07 b ± 0.31 | 54.68 ab ± 2.69 |
| WB15 | 13.52 a ± 0.31 | 10.13 c ± 0.31 | 75.69 c ±2.57 | 7.58 bc ± 0.11 | 6.20 b ± 0.40 | 56.88 ab ± 2.33 |
| WB20 | 15.31 b ± 0.30 | 8.73 b ± 0.98 | 76.05 c ± 2.23 | 7.94 bc ± 0.17 | 5.00 a ± 0.15 | 65.15 bc ± 2.66 |
Results are shown as mean ± standard deviation (n = 4). Values in the same column with different superscript for each bran type are significantly different from each other (p ≤ 0.05) using Tukey’s honestly significant difference test. Oat bran (OB) and wheat bran (WB). Values 5–20 represent the bran concentration in the product formulation.