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

Traits	Treatment				SEM
Traits	Control	WF	BF	OF	SEM
Non-fried batter
pH	7.64	7.62	7.65	7.65	0.01
Lightness (L*)	73.12^d	74.02^c	75.26^a	74.50^b	0.16
Redness (a*)	3.42	3.40	3.30	3.32	0.03
Yellowness (b*)	19.66^a	18.36^c	18.12^c	18.76^b	0.15
Fried pork loin
pH	5.88	5.98	6.04	6.07	0.01
Lightness (L*)	50.20^a	46.98^b	45.48^bc	45.34^c	0.64
Redness (a*)	15.88^a	11.66^c	14.40^b	7.56^d	0.74
Yellowness (b*)	33.46^a	22.02^c	27.02^b	15.18^d	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.