Table 3.
The chemical properties of the cookies bar
| Cookies bar | Moisture (%) | Ash (%) | Crude protein (%) | Crude fat (%) | Total carbohydrate (%) | Reducing sugar (%) | Total sugar (%) | Dietary fiber (%) | Resistant starch (%) |
|---|---|---|---|---|---|---|---|---|---|
| F1 | 8.44 ± 0.06a | 8.54 ± 0.06a | 13.74 ± 0.02a | 22.67 ± 0.13a | 46.62 ± 0.15a | 0.07 ± 0.00a | 4.16 ± 0.03a | 17.42 ± 0.11a | 9.64 ± 0.27a |
| F2 | 8.55 ± 0.04a | 14.20 ± 0.28b | 10.10 ± 0.12b | 23.24 ± 0.28a | 43.91 ± 0.16b | 0.21 ± 0.00b | 2.90 ± 0.00b | 14.48 ± 0.32b | 9.67 ± 0.35a |
| F3 | 10.18 ± 0.01b | 3.62 ± 0.17c | 9.19 ± 0.36c | 23.36 ± 0.34a | 53.66 ± 0.87c | 0.19 ± 0.01c | 3.52 ± 0.00c | 19.83 ± 1.09c | 11.53 ± 0.29b |
| p value | <0.001 | <0.001 | <0.001 | 0.143 | 0.001 | <0.001 | <0.001 | 0.009 | 0.013 |
Different superscript small letters in the same column indicate a significant difference