Table 2.

Analysis of reducing sugar content and degradation rate of in vitro fermentation samples.

Extraction method	Reducing sugar/total sugar (%)	Degradation rate (%)
HE	43.74 ± 8.66d	62.17 ± 5.33d
UE	67.9 ± 4.21a	77.23 ± 4.69a
SE	58.34 ± 5.64b	74.41 ± 4.37b
ME	54.25 ± 6.48c	72.78 ± 5.45c
INU	68.35 ± 5.29a	80.52 ± 3.74a

HWE, UE, SWE, and ME stand for dietary fiber extracted with hot water, ultrasonic assisted, subcritical water, and microwave assisted methods, respectively. INU stands for inulin. Different letters a, b and c indicate significant differences (p < 0.05), the same letters indicate that the differences are not significant (p > 0.05).