Table 2. The proximate composition, pH and aw values of the bone broth powder.
Samples | Moisture content (%) | Protein (%) | Fat (%) | Ash (%) | pH | aw |
---|---|---|---|---|---|---|
1 | 6.73c | 6.19c | 6.39c | 0.37c | 6.64b | 0.16b |
2 | 7.69a | 11.81a | 13.98a | 1.66a | 6.83a | 0.20a |
3 | 6.94b | 7.86b | 7.48b | 1.00b | 6.73ab | 0.17ab |
SEM | 0.29 | 0.34 | 0.25 | 0.06 | 0.03 | 0.01 |
SEM, Standard error of mean (n=6).
a–c Different letters within the same column represent significant differences (p<0.05).
1, 20% MD added BBP; 2, 20% whey powder added BBP; 3, 10% MD and 10% whey powder added BBP.
BBP, bone broth powder; MD, maltodextrin.