Table 2.
Nutritional characteristics of potato chips with incorporation of hempseed cake (mean ± SD, n = 3).
| Control | H5 | H10 | H15 | H20 | |
|---|---|---|---|---|---|
| Ash (g/100 g) | 2.22 ± 0.01 d | 2.91 ± 0.17 c | 3.44 ± 0.04 bc | 3.86 ± 0.14 ab | 4.41 ± 0.22 a |
| Protein (g/100 g) | 2.74 ± 0.62 d | 3.52 ± 0.39 d | 5.72 ± 0.61 c | 7.50 ± 0.43 b | 9.66 ± 0.28 a |
| Lipid (g/100 g) | 30.83 ± 4.52 ab | 30.10 ± 2.05 ab | 33.94 ± 5.21 a | 31.15 ± 1.35 ab | 24.53 ± 1.03 b |
| Soluble fiber (g/100 g) | 1.20 ± 0.31 d | 2.15 ± 0.51 c | 2.33 ± 0.19 bc | 2.97 ± 0.06 b | 4.01 ± 0.19 a |
| Insoluble fiber (g/100 g) | 1.56 ± 0.01 e | 2.68 ± 0.44 d | 4.52 ± 0.24 c | 6.01 ± 0.62 b | 9.56 ± 0.23 a |
| Total Dietary fiber (g/100 g) | 2.76 ± 0.31 e | 4.83 ± 0.95 d | 6.85 ± 0.43 c | 8.98 ± 0.68 b | 13.57 ± 0.42 a |
Control = potato chips made by wheat flour and potato starch only; H5 = 5% hempseed cake addition; H10 = 10% hempseed cake addition; H15 = 15% hempseed cake addition; and H20 = 20% hempseed cake addition. Values in the row with different superscript letters are significantly different at p < 0.05.