Table 1.
Proximate composition (g/100 g dry weight) and energetic value of gluten-free muffins
| Parameter (g/100 g dry weight) | C | SSF-10 | SSF-20 |
|---|---|---|---|
| Ash | 3.44 ± 0.28 a | 3.60 ± 0.02 a | 3.70 ± 0.04 a |
| Fat | 3.70 ± 0.07 a | 8.62 ± 0.26 b | 13.68 ± 0.16 c |
| Total dietary fibre | 0 a | 9.04 ± 0.45 b | 11.11 ± 0.55 c |
| Soluble | 0 a | 2.92 ± 0.14 b | 2.89 ± 0.14 b |
| Insoluble | 0 a | 6.12 ± 0.37 b | 8.22 ± 0.41 c |
| Protein | 5.45 ± 0.14 a | 7.94 ± 0.20 b | 10.76 ± 0.04 c |
| Carbohydratesa | 87.41 ± 0.07 a | 70.80 ± 0.08 b | 60.75 ± 0.15 c |
| K caloriesb | 161 | 164 | 172 |
| kJb | 674 | 686 | 720 |
Mean ± SD of triplicate analysis. Different letters in the same file indicate significant differences between means (p < 0.05)
SSF squash seed flour, C control, SSF-10 (10 g SSF/100 g gluten-free premix (GFP)), SSF-20 (20 g SSF/100 g GFP)
aCalculated by difference method
bValues of 40 g of edible portion