Exploration of Foods and Foodomics

From: Effects of bran-enriched flour blends on the antioxidant properties, nutritional quality, and glycemic control of high-fiber biscuits

Table 4

Water content, dry matter, ash, and fiber contents of the formulated flours

Sample	Water content (%)	Ash content (%)	Fiber content (%)
F1	7.22 ± 0.26^c	0.97 ± 0.01^c	7.49 ± 0.07^b
F2	8.84 ± 0.06^e	0.89 ± 0.01^b	8.71 ± 0.06^d
F3	8.27 ± 0.49^d	1.14 ± 0.01^d	9.56 ± 0.04^e
F4	8.09 ± 0.07^cd	2.02 ± 0.02^e	8.19 ± 0.02^c
Control	7.65 ± 0.18^c	0.67 ± 0.01^a	3.06 ± 0.05^a

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F1: white wheat flour, and corn bran; F2: white wheat flour, corn bran, and sorghum bran; F3: white wheat flour, corn bran, and sweet potato flour, and sorghum bran; F4: white wheat flour, corn bran, and sweet potato flour; Control: wheat flour. Values carrying different superscripts (a, b, c, d, e) in the same column are statistically significant (P < 0.05)