Exploration of Foods and Foodomics

Table 6

Protein, lipid, carbohydrate, fiber, and energy contents of formulated biscuits

Content	B1	B2	B3	B4	Control
Energy (kcal)	442.98 ± 1.60^a	473.49 ± 2.88^c	473.22 ± 1.37^c	478.56 ± 0.34^c	453.98 ± 3.44^b
Water (%)	2.20 ± 0.07^b	2.20 ± 0.02^b	1.22 ± 0.09^a	1.49 ± 0.08^a	2.51 ± 0.25^b
Protein (%)	11.31 ± 0.04^e	10.70 ± 0.03^d	9.71 ± 0.03^c	9.48 ± 0.01^b	9.12 ± 0.02^a
Lipid (%)	21.58 ± 0.13^ab	23.09 ± 0.57^bc	21.79 ± 0.17^b	24.10 ± 0.12^c	19.87 ± 0.54^a
Carbohydrates (%)	50.88 ± 0.14^a	55.7 ± 0.57^b	59.57 ± 0.05^c	55.93 ± 0.22^b	59.68 ± 0.70^c
Fiber (%)	12.44 ± 0.17^c	6.06 ± 0.04^a	6.18 ± 0.06^ab	6.73 ± 0.05^b	5.78 ± 0.22^a
Zn (ppm)	3.37 ± 0.12^ab	3.68 ± 0.06^b	3.41 ± 0.06^ab	2.96 ± 0.05^a	3.79 ± 0.07^b
Fe (ppm)	4.55 ± 0.41^c	3.52 ± 0.21^bc	3.03 ± 0.02^b	3.01 ± 0.02^b	1.49 ± 0.07^a
Mg (ppm)	78.05 ± 0.08^d	34.37 ± 0.36^b	36.42 ± 0.22^bc	38.41 ± 0.35^c	28.14 ± 0.69^a
Na (ppm)	174.03 ± 0.03^a	205.13 ± 0.03^d	200.34 ± 0.24^c	262.04 ± 0.64^e	189.74 ± 0.50^b
Ca (ppm)	170.16 ± 0.17^a	223.63 ± 0.52^d	202.61 ± 0.53^c	204.09 ± 1.61^c	189.74 ± 0.50^b
P (ppm)	218.63 ± 0.13^a	281.49 ± 3.37^c	287.45 ± 0.03^c	257.11 ± 0.11^b	218.98 ± 4.13^a

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B1: biscuit made from formulated flour 1; B2: biscuit made from formulated flour 2; B3: biscuit made from formulated flour 3; B4: biscuit made from formulated flour 4; Control: biscuit made from wheat flour; ppm: parts per million. Values carrying different superscripts (a, b, c, d, e) in the same row are statistically significant (P < 0.05)