Table 5.
Hydration properties and colour evaluation of dietary fractions of sea buckthorn pomace.
| Sample | Hydration Properties | Colour Measurement | |||||
|---|---|---|---|---|---|---|---|
| WHC (g g−1) | SWC (mL g−1) | OHC (g g−1) | L* | a* | b* | ∆E* | |
| STP | 4.17 ± 0.04 c | 3.48 ± 0.06 c | 0.89 ± 0.03 c | 54.71 ± 0.72 b | 52.35 ± 1.04 a | 79.28 ± 0.62 b | 79.93 ± 0.50 a |
| IDF | 6.30 ± 0.02 b | 5.75 ± 0.07 b | 1.25 ± 0.03 b | 72.64 ± 0.21 a | 32.85 ± 0.79 c | 82.47 ± 0.19 a | 74.18 ± 0.30 b |
| SDF | 7.25 ± 0.10 a | 7.24 ± 0.05 a | 1.49 ± 0.02 a | 54.53 ± 0.31 b | 43.54 ± 0.03 b | 71.33 ± 0.50 c | 68.40 ± 0.39 c |
WHC—water-holding capacity; SWC—swelling capacity; OHC—oil-holding capacity; STP—sea buckthorn pomace powder; IDF—insoluble dietary fibre; SDF—soluble dietary fibre; L*—colour brightness; a*—colour in the range from green to red; b*—colour from blue to yellow; ∆E* —total colour difference between samples. The values are presented as mean ± SD (n = 3). Mean values were compared by employing LSD test. The values followed by different superscript letters (a–c) within the same column are significantly different (p ≤ 0.05) from each other.