Table 1.
Compositional characteristics of wheat flour and celery powder
| Parameters | Wheat flour | Celery powder | |
|---|---|---|---|
| ‘Jinnan Shiqin’ | ‘Ventura’ | ||
| Fat (g/100 g dm) | 0.99 ± 0.21a | 1.33 ± 0.09b | 1.62 ± 0.02c |
| Ash (g/100 g dm) | 0.66 ± 0.13a | 12.46 ± 0.16c | 11.45 ± 0.02b |
| Crude protein (g/100 g dm) | 12.75 ± 0.05a | 12.97 ± 0.65a | 16.72 ± 0.04b |
| Total starch (g/100 g dm) | 73.40 ± 0.12c | 8.68 ± 0.03a | 10.23 ± 0.01b |
| TDF (g/100 g dm) | 3.60 ± 0.32a | 32.09 ± 0.49b | 36.82 ± 0.46c |
| SDF (g/100 g dm) | nd | 20.58 ± 0.04a | 25.30 ± 0.43b |
| IDF (g/100 g dm) | nd | 11.51 ± 0.71a | 9.70 ± 1.36a |
| TPC (μg GAE/g dm) | 787.1 ± 37.5a | 3678.0 ± 72.3c | 2908.4 ± 20.7b |
Results are reported as mean ± SD. Values with different letters in the same line are significantly different (P < 0.05)
TDF total dietary fiber, SDF soluble dietary fiber, IDF insoluble dietary fiber, TPC total phenolics content expressed as gallic acid equivalent (μg GAE/g dm), nd not detected