Table 1.
Ingredients (g/100 g) of the experimental diets (breads) fed to rats for 56 days
| Composition | Control Bread (B0) | Bread with 1% OPE (B1) | Bread with 3% OPE (B2) | Bread with 5% onion powder (B3) | Bread with 7% onion powder (B4) |
|---|---|---|---|---|---|
| Wheat | 68.2 | 67.2 | 65.2 | 63.2 | 61.2 |
| Salt | 1.36 | 1.36 | 1.36 | 1.36 | 1.36 |
| Dry yeast | 1.36 | 1.36 | 1.36 | 1.36 | 1.36 |
| Improver | 0.68 | 0.68 | 0.68 | 0.68 | 0.68 |
| Casein | 14.58 | 14.58 | 14.58 | 14.58 | 14.58 |
| Soybean oil | 8.93 | 8.93 | 8.93 | 8.93 | 8.93 |
| Minerals | 3.38 | 3.38 | 3.38 | 3.38 | 3.38 |
| Vitamin mix | 0.97 | 0.97 | 0.97 | 0.97 | 0.97 |
| L-cysteine | 0.29 | 0.29 | 0.29 | 0.29 | 0.29 |
| Choline | 0.24 | 0.24 | 0.24 | 0.24 | 0.24 |
| TBHQ | 0.001 | 0.001 | 0.001 | 0.001 | 0.001 |
| Onion powder | 0 | 0 | 0 | 5 | 7 |
| Onion peel extract | 0 | 1 | 3 | 0 | 0 |