Table 1.
Proximate composition of the jam prepared from grape peel dried extract
| Parametersa | Jam (g/100 g) |
|---|---|
| Moisture | 53.28 ± 0.50 |
| Total ash | 0.29 ± 0.27 |
| Sodium (mg/100 g) | 3.60 ± 0.15 |
| Potassium (mg/100 g) | 4.50 ± 0.28 |
| Calcium (mg/100 g) | 6.60 ± 0.27 |
| Protein | 1.21 ± 0.39 |
| Total lipids | 0.03 ± 0.00 |
| Total carbohydratesb | 45.19 ± 0.22 |
| Dietary fiber | 2.02 ± 0.17 |
| Energy (Kcal) | 177.8 ± 8.23 |
a
The values (means ± SE) correspond to averages from three replicates.
b
Defined by the difference between 100 and the sum of the percentages of others components, as shown in the material and methods.