Table 3.
Nutritional and antioxidant properties of muffins with 0, 2.5%, 5% and 10% of PDCF
| Percentage of PDCF (flour base) | ||||
|---|---|---|---|---|
| 0% | 2.5% | 5% | 10% | |
| Moisture content (%) | 23.14 ± 2.01a | 22.68 ± 1.64a | 23.62 ± 1.29a | 23.99 ± 1.23a |
| Ash (%) | 1.65 ± 0.01a | 1.65 ± 0.03a | 1.74 ± 0.02b | 1.83 ± 0.01c |
| Fat (%) | 23.79 ± 0.68a | 22.72 ± 0.69a | 22.66 ± 1.24a | 22.52 ± 0.99ª |
| Protein (%) | 8.37 ± 0.47a | 9.36 ± 0.48b | 9.38 ± 0.74b | 9.70 ± 0.33b |
| TDF (%) | 0.748 ± 0.19a | 0.831 ± 0.12a | 0.927 ± 0.05b | 1.098 ± 0.63b |
| FOLIN-PT (mg GA/100 g) | 31.69 ± 4.16a | 38.90 ± 1.95b | 41.28 ± 4.09b | 56.78 ± 2.15c |
| ABTS-AOA (mg TE/100 g) | 931.56 ± 13.1a | 962.85 ± 0.96a | 1227.09 ± 9.96b | 1475.32 ± 3.04b |
| FRAP (mg TE/100 g) | 11.84 ± 2.95a | 21.34 ± 4.78a | 49.49 ± 2.05b | 79.13 ± 3.06b |
TDF total dietary fiber, FOLIN-PT total polyphenols by Folin method, GA gallic acid, AOA antioxidant activity, FRAP ferric reducing antioxidant power, TE trolox equivalent
Samples with different letter within each file represent statistically significant (p < 0.05) differences