Table 4 Physico-chemical compositions of the breads produced
Formulations | Lipid (%) | CH (%) | Protein (%) | TEV (Kcal) | Ash (%) | MC (%) | DM (%) | Acidity | TS °Brix |
|---|---|---|---|---|---|---|---|---|---|
F1 | 1.623 | 59.781 | 20.512 | 335.778 | 0.801 | 17.283 | 82.717 | 6.05 | 3.8 |
F2 | 1.687 | 61.615 | 21.071 | 345.932 | 1.014 | 14.613 | 85.387 | 5.94 | 3.2 |
F3 | 1.492 | 63.323 | 21.937 | 354.471 | 1.112 | 12.136 | 87.864 | 6.12 | 3.8 |
F4 | 1.556 | 56.112 | 22.662 | 329.096 | 1.001 | 18.670 | 81.330 | 6.20 | 3.9 |
F5 | 1.302 | 56.396 | 22.508 | 327.335 | 1.805 | 17.989 | 82.011 | 5.89 | 4.8 |
F6 | 1.127 | 62.912 | 19.793 | 340.962 | 0.892 | 15.954 | 84.046 | 5.86 | 4.0 |
RC (F7) | 1.250 | 54.874 | 20.793 | 313.917 | 0.445 | 22.638 | 77.362 | 6.45 | 3.6 |
AC (F8) | 1.092 | 55.858 | 19.631 | 311.783 | 0.752 | 22.668 | 77.332 | 6.03 | 4.0 |
Mean | 1.391 | 58.859 | 21.113 | 332.410 | 0.978 | 17.744 | 82.256 | 6.043 | 3.89 |
p-value | < 0.001 | < 0.001 | < 0.001 | < 0.001 | < 0.001 | < 0.001 | < 0.001 | < 0.001 | 0.023 |
CV (%) | 16.432 | 5.861 | 5.497 | 4.489 | 40.128 | 20.628 | 4.450 | 3.072 | 10.85 |