Table 2.
Proximate chemical composition of gluten-free muffins
| Type of muffin | Dry matter (%) | Proteins content (g/100 g DM) | Fats content (g/100 g DM) | Ash content (g/100 g DM) | Carbohydrates content (g/100 g DM) |
|---|---|---|---|---|---|
| Control | 92.8 ± 0.1b | 7.6 ± 0.7c | 11.3 ± 0.1a | 1.2 ± 0.3c | 72.7 ± 0.1b |
| UB | 92.3 ± 0.2b | 10.4 ± 0.9a | 9.8 ± 0.2c | 1.8 ± 0.3a | 70.3 ± 0.6c |
| FB | 95.5 ± 0.1a | 10.7 ± 0.8a | 10.9 ± 0.1b | 1.8 ± 0.3a | 72.1 ± 0.3b |
| UG | 90.7 ± 0.3c | 8.3 ± 0.6c | 10.2 ± 0.1b | 1.6 ± 0.3b | 70.6 ± 0.1c |
| FG | 95.3 ± 0.2a | 9.2 ± 0.3b | 10.4 ± 0.1b | 1.6 ± 0.3b | 74.1 ± 0.2a |
Values are mean ± standard deviation (n = 3). Values in each column with different letters are significantly different (p < 0.05). DM dry matter; UB, FB, UG, FG abbreviation as in Table 1