Table 1.
Physico-chemical properties of bread samples.
| Samples | Moisture (%) |
Crude Protein (%) | Lipids (%) |
Ash (%) |
Crude Fiber (%) | Acidity (°acidity) | NaCl (%) | Total Carbohydrate [g/100 g] | Energy Value [kcal/ 100 g] |
|---|---|---|---|---|---|---|---|---|---|
| PM | 35.98 ± 0.19 a |
8.76 ± 0.07 d |
0.59 ± 0.03 c |
1.33 ± 0.07 c |
1.17 ± 0.06 e |
1.3 ± 0.20 d |
1.34 ± 0.01 abc |
53.34 ± 0.39 d |
253.71 ± 0.40 e |
| PFCDS 5% | 30.72 ± 0.07 bc |
10.31 ± 0.06 abc |
0.95 ± 0.05 bc |
1.35 ± 0.04 c |
2.03 ± 0.08 de |
1.5 ± 0.10 bcd |
1.33 ± 0.04 bc |
56.67 ± 0.93 bc |
276.43 ± 0.22 d |
| PFCDS 10% | 27.74 ± 0.08 c |
10.49 ± 0.08 abc |
1.66 ± 0.04 bc |
1.40 ± 0.08 c |
3.54 ± 0.09 bcd |
1.7 ± 0.20 abcd |
1.35 ± 0.04 abc |
58.69 ± 0.84 ab |
291.54 ± 0.30 cd |
| PFCDS 15% | 27.43 ± 0.10 c |
10.70 ± 0.12 ab |
2.12 ± 0.05 bc |
1.55 ± 0.09 ab |
4.44 ± 0.08 abc |
1.9 ± 0.10 ab |
1.37 ± 0.05 ab |
58.19 ± 0.12 ab |
294.44 ± 0.26 bcd |
| PFCDS 20% | 26.75 ± 0.09 d |
11.48 ± 0.10 a |
5.31 ± 0.06 a |
1.60 ± 0.05 a |
5.39 ± 0.08 ab |
2 ± 0.20 a |
1.39 ± 0.04 a |
54.86 ± 0.74 cd |
311.95 ± 0.27 ab |
| PFCZ 5% | 28.52 ± 0.07 bc |
9.44 ± 0.12 cd |
0.53 ± 0.04 c |
1.37 ± 0.05 c |
2.43 ± 0.07 de |
1.4 ± 0.20 cd |
1.31 ± 0.05 c |
60.14 ± 0.22 a |
283.09 ± 0.15 d |
| PFCZ 10% | 27.11 ± 0.04 c |
9.96 ± 0.04 bcd |
2.1 ± 0.18 bc |
1.43 ± 0.06 bc |
3.29 ± 0.07 cd |
1.6 ± 0.10 abcd |
1.33 ± 0.02 bc |
59.40 ± 0.24 ab |
296.14 ± 0.60 bcd |
| PFCZ 15% | 26.15 ± 0.04 c |
10.45 ± 0.03 abc |
3.18 ± 0.05 ab |
1.58 ± 0.08 a |
4.57 ± 0.11 abc |
1.8 ± 0.10 abc |
1.35 ± 0.03 abc |
58.64 ± 0.44 ab |
304.58 ± 0.42 abc |
| PFCZ 20% | 25.63 ± 0.09 d |
10.48 ± 0.04 abc |
5.41 ± 0.04 a |
1.62 ± 0.04 a |
5.84 ± 0.16 a |
1.9 ± 0.20 ab |
1.38 ± 0.04 ab |
56.86 ± 0.62 abc |
316.81 ± 0.37 a |
Identical superscripts letters within rows indicate no significant difference (p > 0.05); * PM—control sample; PFCDS 5%—bread with 5% hemp flour Dacia Secuieni; PFCDS 10%—bread with 10% hemp flour Dacia Secuieni; PFCDS 15%—bread with 15% hemp flour Dacia Secuieni; PFCDS 20%—bread with 20% hemp flour Dacia Secuieni; PFCZ 5%—bread with 5% hemp flour Zenit; PFCZ 10%—bread with 10% hemp flour Zenit; PFCZ 15%—bread with 15% hemp flour Zenit; PFCZ 20%—bread with 20% hemp flour Zenit.