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 |