Table 2.
Nutritional composition (mean ± standard deviation) of the control (C) and the reformulated muffins.
| Sample | Moisture (%) | Protein (%) | Fat (%) | Total Dietary Fibre (g/100 g) |
|---|---|---|---|---|
| C | 14.4 ± 2.3 a | 6.92 ± 1.81 a | 26.7 ± 2.2 a | 5.67 ± 0.44 a |
| WP-10 | 14.2 ± 0.9 a | 5.77 ± 0.46 a | 31.0 ± 3.9 b | 9.56 ± 0.55 c |
| WP-20 | 14.1 ± 2.3 a | 5.99 ± 0.96 a | 32.4 ± 1.2 bc | 11.9 ± 0.3 d |
| RP-10 | 14.7 ± 2.8 a | 5.54 ± 0.33 a | 33.3 ± 1.9 bc | 8.24 ± 0.64 b |
| RP-20 | 14.7 ± 3.9 a | 5.42 ± 1.19 a | 33.8 ± 1.1 c | 11.2 ± 0.7 d |
WP-10: muffin with 10% of white product (WP); WP-20: muffin with 20% of WP; RP-10: muffin with 10% of red product (RP); RP-20: muffin with 20% of RP. Different letters in the same column denote significant differences between products. Least Significant Difference (LSD) test and p-value < 0.05.