Table 2.
Physicochemical properties of vegetable dietary fibre concentrates (DFC).
| DFC | pH | Acidity (g Acid/100 mL) |
Apparent Density (g/mL) | Solubility (%) |
Swelling Capacity (mL/g) |
WHC (g Water/g) |
ORC (g Oil/g) |
WRC (g Water/g) |
OHC (g Oil/g) |
|---|---|---|---|---|---|---|---|---|---|
| Artichoke | 5.10 ± 0.01 a | 0.14 ± 0,01 c | 0.36 ± 0.01 d | 39.5 ± 0.6 a | 6.0 ± 0,1 c | 11.0 ± 0.6 c | 2.0 ± 0.1 a | 10.5 ± 0.2 b | 1.9 ± 0.1 a |
| Red pepper | 4.78 ± 0.01 b | 0.23 ± 0,01 b | 0.39 ± 0.01 b | 38.4 ± 0.2 a | 11.1 ± 0,1 a | 18.7 ± 0.6 a | 1.5 ± 0.1 b | 15.5 ± 0.2 a | 1.4 ± 0.1 b |
| Cucumber | 4.19 ± 0.01 d | 0.45 ± 0,03 a | 0.36 ± 0.01 d | 34.7 ± 1.5 b | 8.31 ± 0.1 b | 12.5 ± 0.9 b | 1.3 ± 0.1 bc | 9.8 ± 0.7 bd | 1.2 ± 0.1 c |
| Carrot | 4.25 ± 0.01 c | 0.16 ± 0,01 c | 0.47 ± 0.01 a | 26.4 ± 0.3 c | 8.04 ± 0.1 b | 9.4 ± 0.1 d | 1.2 ± 0.1 c | 9.4 ± 0.3 d | 1.1 ± 0.1 c |
Different lower-case letter in the same column indicate significant differences among DFC for each physicochemical property (p < 0.05).