. 2012 Aug 29;51(11):3163–3171. doi: 10.1007/s13197-012-0805-x

Table 2.

Single and interactive effects of varying fat and molasses content on the chemical composition of gingersnaps

Factor	Level	Moisture (g/100 g)	Ash (g/100 g d.m.)	Proteins (g/100 g d.m.)	Fat (g/100 g d.m.)	Starch (g/100 g d.m.)	Reducing sugars (g/100 g d.m.)	Fibers (g/100 g d.m.)	K (mg/100 g d.m.)	Ca (mg/100 g d.m.)	Mg (mg/100 g d.m.)	Fe (mg/100 g d.m.)	Mn (mg/100 g d.m.)	Zn (mg/100 g d.m.)	Cu (mg/100 g d.m.)
Fat^e	1^e	10.3 ± 0.26^a**	1.36 ± 0.26	8.24 ± 0.76	7.6 ± 0.15^c**	43.8 ± 1.09^a**	12.8 ± 0.85	4.3 ± 0.39^a*	410.2 ± 225.6	64.3 ± 28.41	22.3 ± 5.96	2.4 ± 0.38	0.55 ± 0.045	0.5 ± 0.020	0.10 ± 0.015
	2	7.9 ± 0.24^b**	1.21 ± 0.30	7.65 ± 0.77	12.9 ± 0.20^b**	40.8 ± 1.09^a,b**	12.3 ± 1.07	3.6 ± 0.25^a,b*	399.9 ± 220.2	62.4 ± 24.72	22.3 ± 5.09	2.5 ± 0.46	0.50 ± 0.042	0.4 ± 0.030	0.09 ± 0.012
	3	6.7 ± 0.23^c**	1.13 ± 0.34	7.10 ± 0.63	17.5 ± 0.28^a**	38.8 ± 1.06^b**	10.2 ± 1.07	3.4 ± 0.21^b*	395.0 ± 217.5	61.6 ± 23.49	22.0 ± 5.03	2.2 ± 0.34	0.48 ± 0.045	0.4 ± 0.019	0.08 ± 0.015
Molasses	0	8.2 ± 1.68	0.90 ± 0.16^b**	6.9^b* ± 0.49	12.8 ± 4.36	41.3 ± 2.55	16.0 ± 1.14^a**	4.0 ± 0.52	147.0 ± 3.84^c**	31.5 ± 0.53^a**	16.0 ± 0.64^c**	1.9 ± 0.13^b**	0.51 ± 0.045	0.4 ± 0.030	0.10 ± 0.011^a*
	1	8.1 ± 1.49	1.3 ± 0.18^a,b**	7.6 ± 0.46^a,b*	12.7 ± 4.33	41.2 ± 2.45	9.9 ± 1.00^a*	3.8 ± 0.52	400.8 ± 7.84^b**	69.2 ± 2.10^b**	22.4 ±0.58^b**	2.4 ± 0.43^a**	0.53 ± 0.047	0.4 ± 0.033	0.09 ± 0.007^a,b*
	2	8.5 ± 1.53	1.5 ± 0.12^a**	8.5 ± 0.61^a*	12.5 ± 4.13	40.9 ± 2.29	5.6 ± 1.03^b**	3.5 ± 0.33	657.4 ± 12.06^a**	87.7 ± 11.17^c*	28.3 ± 0.86^a**	2.8 ± 2.32^a**	0.49 ± 0.060	0.4 ± 0.036	0.08 ± 0.010^b*
Fat x Molasses	10	10.4 ± 0.21^a	1.1 ± 0.12^b,c,d	7.5 ± 0.17^e,d	7.6 ± 0.15^c	44.2 ± 1.17^a	17.2 ± 0.91^a**	4.6 ± 0.21^a*	150.4 ± 3.32^d**	31.0 ± 0.24^c**	15.2 ± 0.28^c**	1.9 ± 0.03^c	0.54 ± 0.050^a,b	0.46 ± 0.021^a	0.11 ± 0.011^a*
	11	10.0 ± 0.24^a**	1.5 ± 0.14^a,b	8.1 ± 0.21^b,c	7.6 ± 0.17^c**	44.0 ± 1.15^a	13.0 ± 0.91^b	4.5 ± 0.23^a,b	409.1 ± 5.21^c	71.4 ± 1.31^b	22.8 ± 0.53^b	2.4 ± 0.20^b	0.56 ± 0.040^a*	0.47 ± 0.022^a**	0.09 ± 0.008^a,b
	12	10.4 ± 0.22^a	1.5 ± 0.15^a**	9.2 ± 0.20^a*	7.7 ± 0.20^c	43.3 ± 1.14^a**	8.2 ± 0.57^d	3.9 ± 0.19^b,c	671.3 ± 6.03^a**	90.3 ± 21.86^a*	28.9 ± 0.81^a	2.9 ± 0.38^a	0.54 ± 0.060^a,b	0.45 ± 0.017^a,b	0.09 ± 0.007^a,b,c
	20	7.8 ± 0.18^b	0.9 ± 0.10^c,d	6.8 ± 0.12^f,g	13.0 ± 0.18^b	40.6 ± 1.21^a,b	16.8 ± 0.94^a	3.8 ± 0.17^b,c	146.3 ± 3.22^d	31.3 ± 0.18^c	16.5 ± 0.30^c	1.9 ± 0.05^c	0.48 ± 0.040^a,b	0.41 ± 0.024^a,b	0.10 ± 0.009^a,b
	21	7.7 ± 0.15^b	1.2 ± 0.11^a,b,c	7.7 ± 0.20^c–e	12.9 ± 0.18^b	40.8 ± 1.25^a,b	11.8 ± 0.74^b,c	3.5 ± 0.18^c	398.7 ± 4.00^c	68.7 ± 1.21^b	22.2 ± 0.51^b	2.5 ± 0.08^b	0.54 ± 0.040^a,b	0.44 ± 0.026^a,b	0.09 ± 0.010^a,b,c
	22	8.1 ± 0.19^b	1.5 ± 0.11^a	8.5 ± 0.19^b	12.7 ± 0.16^b	40.9 ± 1.30^a,b	8.2 ± 0.53^d	3.4 ± 0.20^c	654.6 ± 5.82^a,b	87.3 ± 1.77^b**	28.2 ± 0.78^a**	3.0 ± 0.10^a**	0.49 ± 0.030^a,b	0.39 ± 0.017^b	0.08 ± 0.005^b,c
	30	6.5 ± 0.16^c**	0.8 ± 0.09^d**	6.4 ± 0.15^g*	17.7 ± 0.22^a	39.0 ± 1.23^b	14.0 ± 0.90^b	3.5 ± 0.20^c*	144.2 ± 2.92^d	32.1 ± 0.28^c	16.3 ± 0.27^c	1.8 ± 0.05^c**	0.51 ± 0.030^a,b	0.42 ± 0.013^a,b	0.10 ± 0.008^a,b
	31	6.7 ± 0.17^c	1.1 ± 0.11^a-d	7.1 ± 0.18^e,f	17.5 ± 0.24^a	38.9 ± 1.19^b	9.5 ± 0.69^c,d	3.5 ± 0.19^c	394.5 ± 5.32^c	67.5 ± 1.45^b	22.0 ± 0.50^b	2.4 ± 0.06^b	0.48 ± 0.030^a,b	0.41 ± 0.013^a,b	0.09 ± 0.007^a,b,c
	32	7.0 ± 0.18^c	1.5 ± 0.14^a	7.8 ± 0.17^c,d	17.2 ± 0.19^a**	38.6 ± 1.20^b**	7.1 ± 0.37^d**	3.2 ± 0.15^c	646.4 ± 5.37^b	85.4 ± 1.78^b	27.8 ± 0.90^a	2.5 ± 0.08^b	0.44 ± 0.050^b*	0.39 ± 0.020^b**	0.07 ± 0.005^b*

Means±SD value from 3 replications (n = 3)

*, **Means significantly different at 95 % and 99 % levels respectively within each group in a column

Unmarked values within each group are not significantly different

^a,b,c,dMeans within each group followed by different superscripts are significantly different

^eCodes: Fat, 1=10 % flour basis (f.b.), 2=20 % f.b., 3=30 % f.b.; Molasses, 0=without molasses, 1=10 % f.b., 2=20 % f.b.