Table 3.
Dry matter (%), ash (% dm), protein (% dm), starch (% dm), and fat content (% dm) of flours obtained from the three different milling systems.
| Sample | Dry matter (%) | Ash (% dm) | Protein (% dm) | Starch (% dm) | Fat (% dm) |
|---|---|---|---|---|---|
| DFS-PSM | |||||
| WSF | 90.40 ± 0.04 c;B | 1.70 ± 0.07 a;A | 7.74 ± 0.06 b;B | 71.90 ± 2.53 c;C | 3.84 ± 0.10 b;B |
| >400 µm | 89.82 ± 0.01 b | 1.70 ± 0.22 a | 9.31 ± 0.13 d | 56.38 ± 2.20 a | 3.01 ± 0.07 a |
| 400–180 µm | 88.73 ± 0.13 a | 1.61 ± 0.01 a | 8.58 ± 0.03 c | 70.73 ± 1.16 c | 2.98 ± 0.01 a |
| <180 µm | 88.82 ± 0.01 a | 1.67 ± 0.06 a | 7.48 ± 0.01 a | 66.17 ± 3.059 b | 2.94 ± 0.05 a |
| PRM | |||||
| WSF | 89.67 ± 0.07 a;A | 1.75 ± 0.02 b;A | 8.78 ± 0.06 e;C | 48.46 ± 2.46 c;A | 3.48 ± 0.02 b;A |
| Bran fine | 90.98 ± 0.84 ab | 3.80 ± 0.19 c | 11.93 ± 0.19 f | 6.78 ± 1.24 a | 5.12 ± 0.32 c |
| B1 | 91.33 ± 1.23 b | 1.26 ± 0.10 a | 4.86 ± 0.01 a | 57.22 ± 0.15 e | 2.25 ± 0.03 a |
| C1 | 90.77 ± 0.70 ab | 1.16 ± 0.14 a | 6.79 ± 0.05 b | 60.32 ± 0.70 f | 2.27 ± 0.04 a |
| C4 | 91.72 ± 1.27 b | 1.70 ± 0.08 b | 7.12 ± 0.03 c | 53.18 ± 0.87 d | 3.60 ± 0.06 b |
| C5/C6/B4/B5 | 91.69 ± 0.50 b | 1.67 ± 0.04 b | 8.34 ± 0.02 d | 43.72 ± 2.29 b | 3.43 ± 0.34 b |
| IRM | |||||
| WSF | 90.39 ± 0.15 B | 1.72 ± 0.02 A | 7.39 ± 0.03 A | 56.29 ± 0.70 B | 3.55 ± 0.04 A |
Means (n = 3 ± standard deviation) with same superscript lowercase letters within a column and within the same milling system are not significantly different at p > 0.05 (Fisher’s Least Significant Difference test). Means (n = 3 ± standard deviation) with same superscript capital letters (comparison of the WSFs) are not significantly different at p > 0.05 (Fisher’s Least Significant Difference test). DFS-PSM: Dry flake squeezer—pilot scale stone mill, PRM: Pilot scale roller mill, IRM: industry scale roller mill.