. 2015 Jul 27;52(12):8104–8112. doi: 10.1007/s13197-015-1960-7

Table 3.

Proximate composition of low fat goshtaba formulated with varying levels of xanthan gum

Treatment	Protein (%)	Moisture (%)	Fat (%)	Ash (%)
T0	15.40 ± 0.40^a	63.96 ± 0.06^a	17.03 ± 0.23^b	3.61 ± 0.31^a
TC	20.22 ± 1.02^c	67.01 ± 0.01^b	8.86 ± 0.15^a	3.81 ± 0.06^a
T1	17.01 ± 0.20^b	70.69 ± 0.38^c	9.16 ± 0.19^a	3.68 ± 0.19^a
T2	16.48 ± 0.50^ab	71.56 ± 1.04^c	9.01 ± 0.07^a	3.67 ± 0.11^a
T3	15.46 ± 0.53^a	73.10 ± 0.30^d	8.97 ± 0.11^a	3.45 ± 0.22^a

All values are mean ± standard deviation of three replicates

Means in the same column with different superscripts differ significantly: *P < 0.05

T0: control containing fat (20 %) + xanthan gum (0 %); TC: fat (10 %) + xanthan gum (0 %); T1 = fat (10 %) + xanthan gum (0.5 %); T2 = fat (10 %) + xanthan gum (1.0 %); T3 = fat (10 %) + xanthan gum (1.5 %)