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. 2021 Feb 16;6(8):5499–5508. doi: 10.1021/acsomega.0c05852

Table 4. Bromatological Analysis of the Mayonnaise-Type Sauce Sample MS3 and Control.

samples carbohydrate (%) humidity (%) total fat (%) total fiber (%) protein (%) ash (%)
MS3 7.7 ± 0.4 55.3 ± 0.3 35.6 ± 0.4 0.94 ± 0.05 0.87 ± 0.02 0.54 ± 0.05
sample control 6.7 ± 0.2 52.67 ± 0.5 40 ± 0.7 0 0 0.63 ± 0.04