Table 3. pH and color of non-fried batter and fried pork loin formulated with various type of dietary fiber

Traits Treatment SEM
Control WF BF OF
Non-fried batter
 pH 7.64 7.62 7.65 7.65 0.01
 Lightness (L*) 73.12d 74.02c 75.26a 74.50b 0.16
 Redness (a*) 3.42 3.40 3.30 3.32 0.03
 Yellowness (b*) 19.66a 18.36c 18.12c 18.76b 0.15
Fried pork loin
 pH 5.88 5.98 6.04 6.07 0.01
 Lightness (L*) 50.20a 46.98b 45.48bc 45.34c 0.64
 Redness (a*) 15.88a 11.66c 14.40b 7.56d 0.74
 Yellowness (b*) 33.46a 22.02c 27.02b 15.18d 1.55
All data shown as mean.
Means on the same row with different letters are significantly different (p < 0.05).
Control, batter without dietary fiber; WF, batter with wheat dietary fiber; BF, batter with bamboo dietary fiber; OF, batter with oat dietary fiber.