TABLE 5.
Physicochemical composition and energy value of cookies prepared with the Standard Formulation (4% egg yolk), Formulation A (2% egg yolk and 2% biosurfactant), and Formulation B (4% biosurfactant).
| Variable | Standard | Formulation | Formulation |
| formulation | A | B | |
| Moisture (%) | 0.07 ± 0.01a | 0.10 ± 0.01b | 0.03 ± 0.00c |
| Ash (%) | 1.53 ± 0.11a | 1.67 ± 0.08a | 1.60 ± 0.01a |
| Lipids (%) | 21.96 ± 0.79a | 23.32 ± 0.60ba | 25.10 ± 1.20bc |
| Proteins (%) | 8.39 ± 0.04a | 7.95 ± 0.13b | 7.54 ± 0.08c |
| Carbohydrates (%) | 68.05 ± 0.93a | 66.95 ± 0.81a | 65.73 ± 1.27a |
| Energy value (cal) | 503.40 ± 3.58a | 509.52 ± 2.65ba | 518.95 ± 5.99cb |
Different letters on same line denote significant differences (p ≤ 0.05, Tukey’s test).