. 2013 Jun 20;52(2):822–830. doi: 10.1007/s13197-013-1061-4

Table 3.

Proximate composition of biscuits and cereal bars added with fruit and vegetable residue flour

Fractions (g Kg⁻¹ d.b.)	Fruit and vegetable flour	Biscuit formulations			Cereal bar formulations
		Salty	Bittersweet	Sweet	Salty	Sweet
		B1	B2	B3	C1	C2	C3
Moisture	58.8 ± 4.88	52.4 ± 3.83^a	53.9 ± 4.59^a	175.1 ± 2.18^b	136.2 ± 3.32^b	274.6 ± 23.22^a	293.6 ± 9.57^a
Ash	49.3 ± 4.07	25.1 ± 0.64^a	36.7 ± 1.89^b	35.0 ± 1.84^b	32.7 ± 1.10^a	14.0 ± 1.22^c	18.1 ± 1.78^b
Protein	95.2 ± 16.81	48.6 ± 1.84^a	102.9 ± 5.17^b	65.8 ± 3.84^c	143.2 ± 1.41^a	73.9 ± 1.08^b	41.3 ± 2.12^c
Fat	50.9 ± 5.04	115.7 ± 1.68^a	97.9 ± 2.91^b	97.5 ± 2.91^b	132.2 ± 3.82^a	19.3 ± 1.10^c	28.6 ± 0.97^b
Crude Fibre	215.2 ± 16.07	57.1 ± 10.41^a	117.5 ± 13.41^b	83.7 ± 6.01^c	72.2 ± 5.87^a	75.5 ± 3.86^a	78.7 ± 1.64^a
Available carbohydrate	530.6	701.1	591.5	542.9	483.5	542.7	539.7
Calories (kcal per 100 g)	296	404	365	331	370	264	258

Values are means ± standard deviations (n = 4). For each product, mean values followed by different letters within the same line differ significantly (p < 0.05). Refer to Table 1 for biscuit and cereal bar formulations