Table 2.
Proximate composition, water holding capacity (WHC), and color attributes of alcohol insoluble residue from potato peel byproduct (AIR-PPB) at different particle sizes (PS).
| Composition•(g/100 g) | Particles’ Size (µm) | ||||
|---|---|---|---|---|---|
| 250 | 219 | 145 | 70 | 40 | |
| Chemical | |||||
| Moisture (w.b) * | 5.78 ± 0.03 a | 5.67 ± 0.06 b | 5.61 ± 0.00 bc | 5.62 ± 0.04 bc | 5.55 ± 0.01 c |
| Protein | 5.46 ± 0.13 a | 5.40 ± 0.18 a | 5.38 ± 0.09 ab | 5.26 ± 0.04 c | 5.29 ± 0.21 bc |
| Fat | 0.54 ± 0.01 a | 0.50 ± 0.00 ab | 0.51 ± 0.00 ab | 0.45 ± 0.01 ab | 0.42 ± 0.00 b |
| Ash | 4.71 ± 0.23 a | 4.69 ± 0.09 ab | 4.61 ± 0.13 bc | 4.64 ± 0.17 ab | 4.53 ± 0.26 c |
| TDF•• | 83.02 ± 0.45 a | 82.91 ± 0.31 b | 82.87 ± 0.17 c | 82.81 ± 0.25 cd | 82.73 ± 0.21 d |
| IDF | 63.10 ± 0.51 a | 62.54 ± 0.35 b | 62.15 ± 0.43 c | 61.86 ± 0.41 d | 61.39 ± 0.21 e |
| SDF | 19.92 ± 0.11 e | 20.37 ± 0.10 d | 20.72 ± 0.09 c | 20.95 ± 0.13 b | 21.34 ± 0.24 a |
| SC••• | 6.27 ± 0.31 d | 6.50 ± 0.26 d | 6.63 ± 0.41 c | 6.84 ± 0.09 b | 7.03 ± 0.81 a |
| Physical | |||||
| WHC (mL/g) | 7.75 ± 0.19 a | 7.61 ± 0.88 b | 7.21 ± 0.34 c | 7.04 ± 0.56 d | 6.73 ± 0.61 e |
| L* | 64.22 ± 0.83 e | 66.14 ± 0.00 d | 69.79 ± 0.63 c | 74.34 ± 0.97 b | 75.12 ± 0.53 a |
| a* | 15.52 ± 0.68 a | 11.65 ± 0.56 b | 9.65 ± 0.00 c | 8.32 ± 0.66 d | 7.24 ± 0.74 e |
| b* | 48.26 ± 0.28 e | 51.76 ± 0.00 d | 55.45 ± 0.21 c | 66.31 ± 0.20 b | 68.81 ± 0.37 a |
*•: wet basis, •• TDF: total dietary fibers, IDF: insoluble dietary fibers, SDF: soluble dietary fibers, ••• SC: soluble carbohydrates. Values are expressed as the mean ± SD of three replicates. Means within a row with different superscript letters are significantly different at the level of p < 0.05. L*: whiteness, a*: redness, b*: yellowness.