Table 2.
Chemical composition of flour and cookie samples
| Sample | Moisture (%) | Ash (%) | Crude protein (%) | Crude fat (%) | Total dietary fibre (%) | Carbohyrate (%) | Gluten presence (mg/g) |
|---|---|---|---|---|---|---|---|
| RF | 12.04 ± 0.23B | 0.41 ± 0.02B | 6.71 ± 0.14B | 0.57 ± 0.01B | 3.02 ± 0.11B | 80.27 ± 0.17A | nd |
| AF | 4.82 ± 0.54A | 3.54 ± 0.45A | 23.63 ± 0.23A | 57.29 ± 1.23A | 9.79 ± 0.13A | 10.72 ± 0.21B | nd |
| R1S1 | 5.98 ± 0.01a | 1.07 ± 0.01j | 4.47 ± 0.10a | 24.73 ± 0.76h | 0.85 ± 0.01a | 63.75 ± 0.19b | nd |
| R1S2 | 5.95 ± 0.04b | 1.11 ± 0.01ı | 4.71 ± 0.11a,b | 24.26 ± 0.75i | 0.97 ± 0.03b | 63.97 ± 0.11b | nd |
| R1S3 | 5.94 ± 0.03b | 1.13 ± 0.00h | 5.05 ± 0.12b | 22.93 ± 0.71j | 1.01 ± 0.02b | 64.95 ± 0.20a | nd |
| R2S1A1 | 5.93 ± 0.01b | 1.18 ± 0.01g | 5.51 ± 0.13c | 29.32 ± 0.91e | 1.10 ± 0.01c | 58.06 ± 0.17e | nd |
| R2S2A1 | 5.91 ± 0.06c | 1.21 ± 0.02f | 5.68 ± 0.13c,d | 27.77 ± 0.73f | 1.16 ± 0.01d | 59.43 ± 0.10d | nd |
| R2S3A1 | 5.86 ± 0.04d | 1.25 ± 0.00e | 5.79 ± 0.13d | 26.84 ± 0.60g | 1.21 ± 0.03e | 60.26 ± 0.13c | nd |
| R3S1A2 | 5.85 ± 0.01d | 1.29 ± 0.00e | 6.16 ± 0.14e | 35.71 ± 1.11g | 1.30 ± 0.02f | 50.99 ± 0.21i | nd |
| R3S2A2 | 5.83 ± 0.02e,f | 1.31 ± 0.00d | 6.62 ± 0.15f | 32.21 ± 1.00c | 1.38 ± 0.02g | 54.03 ± 0.15g | nd |
| R3S3A2 | 5.82 ± 0.01f | 1.34 ± 0.01c | 7.02 ± 0.16g | 30.36 ± 0.94d | 1.46 ± 0.03h | 55.46 ± 0.12f | nd |
| R4S1A3 | 5.84 ± 0.19e | 1.38 ± 0.00b | 7.43 ± 0.17h | 37.64 ± 1.17a | 1.49 ± 0.05h | 47.71 ± 0.15j | nd |
| R4S2A3 | 5.83 ± 0.01f | 1.44 ± 0.01a | 7.60 ± 0.17h,i | 34.17 ± 1.06b | 1.57 ± 0.02i | 50.96 ± 0.10i | nd |
| R4S3A3 | 5.82 ± 0.06f | 1.46 ± 0.01a | 8.18 ± 0.19ı | 33.14 ± 1.03b | 1.67 ± 0.03j | 51.40 ± 0.01h | nd |
Mean values ± standard deviation with different superscript (Upper case for flour samples; lower case for cookie samples) the same colon are significantly different (p ≤ 0.01)
Detection limit of the Elisa Test for gluten determination:4.69 ppm; nd.: no detection
R1S1:100% rice flour, 0% stevia; R1S2: 100% rice flour, 25% stevia; R1S3: 100% rice flour, 50% stevia; R2S1A1: 90% rice flour, 10% almond flour, 0% stevia; R2S2A1: 90% rice flour, 10% almond flour, 25% stevia; R2S3A1: 90% rice flour, 10% almond flour, 50% stevia; R3S1A2: 80% rice flour, 20% almond flour, 0% stevia; R3S2A2: 80% rice flour, 20% almond flour, 25% stevia; R3S3A2: 80% rice flour, 20% almond flour, 50% stevia; R4S1A3: 70% rice flour, 30% almond flour, 0% stevia; R4S2A3: 70% rice flour, 30% almond flour, 25% stevia; R4S3A3: 70% rice flour, 30% almond flour, 50% stevia
RF rice flour, AF almond flour