. 2023 Sep 1;9(9):e19581. doi: 10.1016/j.heliyon.2023.e19581

Table 3.

Proximate composition of gluten free cookies incorporated with potato starch.

Gluten free cookies	Moisture (%)	Ash (%)	Fat (%)	Protein (%)	Carbohydrate (%)
Control	7.07 ± 0.31^a	1.42 ± 0.26^a	18.43 ± 2.31^a	7.11 ± 0.35^a	65.97 ± 1.81^b
Native Kruda	6.28 ± 0.68^ab	1.21 ± 0.31^a	16.30 ± 0.96^a	5.73 ± 0.50^b	70.47 ± 1.60^a
Native Mosaic	4.79 ± 0.42^d	1.16 ± 0.34^a	19.25 ± 0.74^a	5.47 ± 0.40^bc	69.33 ± 1.80^bc
Native Asterix	5.47 ± 0.10^bcd	1.34 ± 0.20^a	17.10 ± 1.33^a	4.90 ± 0.70^bc	71.19 ± 2.12^a
Modified Kruda	5.93 ± 0.45^bc	1.18 ± 0.02^a	19.63 ± 1.88^a	4.25 ± 0.49^c	69.00 ± 1.44^bc
Modified Mosaic	5.11 ± 0.20^cd	1.36 ± 0.10^a	19.50 ± 1.15^a	5.24 ± 0.34^bc	68.79 ± 1.35^bc
Modified Asterix	5.79 ± 0.3^bcd	1.04 ± 0.35^a	16.70 ± 0.82^a	4.71 ± 0.33^bc	71.76 ± 0.78^a

Different small superscripts (a–d) within a column indicate mean values which are significantly different (p < 0.05).