Table 3 In vitro viscosity, water-binding capacity (WBC), and water swelling capacity (WSC) of fibrous ingredients
Item | WBC, g/g | WSC, mL/g | Viscosity, mPa·s | Mean values of the three properties |
|---|---|---|---|---|
Low hydration properties, 1.8–2.3 | ||||
 MCC | 2.1 | 1.2 | 2.0 | 1.8 |
 Wheat aleurone | 2.2 | 1.7 | 1.8 | 1.9 |
 WB | 2.3 | 2.1 | 1.8 | 2.1 |
 Cassava residue | 2.8 | 2.2 | 1.9 | 2.3 |
Medium hydration properties, 2.6–3.8 | ||||
 Albumen mulberry powder | 3.9 | 2.0 | 1.9 | 2.6 |
 Mulberry leaf powder | 3.5 | 2.0 | 2.4 | 2.6 |
 MOLP | 4.4 | 3.5 | 2.0 | 3.3 |
 Wood spruce crude fiber concentrate | 4.6 | 3.4 | 1.9 | 3.3 |
 SBP | 4.9 | 4.7 | 1.9 | 3.8 |
High hydration properties, 4.1–6.5 | ||||
 Broussonetia papyrifera leaf powder | 5.4 | 4.4 | 2.4 | 4.1 |
 Guar gum | 5.8 | 5.9 | 2.5 | 4.7 |
 Sodium alginate | 4.2 | 8.6 | 2.0 | 4.9 |
 Carrageenan | 8.4 | 9.2 | 1.9 | 6.5 |