Table 2. Physicochemical properties of the functional cookies.
| Variable | C1 | C2 | C3 | C4 |
|---|---|---|---|---|
| aw | 0.374a ±0.010 | 0.319b ±0.010 | 0.590a ±0.010 | 0.430b ±0.010 |
| Moisture % | 3.47a ±0.02 | 2.63b ±0.06 | 3.60a ±0.01 | 3.50b ±0.01 |
| Ash % | 1.33b ±0.02 | 2.47a ±0.02 | 1.55b ±0.01 | 2.74a ±0.02 |
| Protein % | 0.82b ±0.01 | 0.94a ±0.01 | 1.25b ±0.01 | 1.36a ±0.01 |
| Lipids % | 24.08 a ±0.99 | 25.52 a ±0.17 | 28.46 a ±0.87 | 29.33 a ±0.10 |
| Total dietary fibers %1 | 2.13b ±0.04 | 4.41a ±0.02 | 3.38b ±0.06 | 8.10a ±0.01 |
| Insoluble fibers % | 1.03b ±0.04 | 4.33a ±0.04 | 2.43b ± 0.04 | 7.03a ±0.01 |
| Soluble fibers % | 1.10a ±0.07 | 0.08b ±0.01 | 0.95b ±0.01 | 1.07a ±0.01 |
| Starch % | 20.80a ±0.04 | 20.63b ±0.01 | 17.65a ±0.01 | 16.94b ±0.10 |
| Resistant starch % | 1.81b ±0.05 | 3.65a ±0.01 | 1.32b ±0.12 | 2.10a ±0.19 |
C1—wheat flour cookies (control1), C2–50% xiquexique flour (100 mesh) cookies, C3—whole wheat flour cookies (control2) and C4–50% whole xiquexique flour (28 mesh) cookies.
a-bMean ± standard deviation with different letters on the same row differed significantly by Student’s t-test (p < 0.05) for C1 versus C2 and C3 versus C4.
1Daily recommended fiber intake for men (19–50 years old), women (19–50 years old) and children (1–3 years old) is 38, 25 and 19 g, respectively. Considering a 50 g portion, supply (%) C1 (2.80, 4.26, 5.61), C2 (5.80, 8.80, 11.60), C3 (4.45, 6.76, 8.89) and C4 (10.66, 16.20, 21.32) for men, women and children, respectively. Based of Institute of Medicine. Dietary Reference Intakes, Washington D. C., National Academy Press; 2003 (1997–2005) [34].