Table 1.
The nutritional and energy value of the gluten-free breads with FOCE replacing water.
| Control | FOCE25% | FOCE50% | FOCE75% | FOCE100% | |
|---|---|---|---|---|---|
| Moisture (%) | 57.71 a ± 1.08 | 62.04 a ± 1.15 | 61.13 a ± 1.32 | 60.91 a ± 0.94 | 60.46 a ± 1.82 |
| Proteins (g/100 g DM) | 1.30 d ± 0.01 | 1.52 c ± 0.05 | 1.64 c ± 0.07 | 1.84 b ± 0.01 | 2.08 a ± 0.01 |
| Ash (g/100 g DM) | 1.72 a ± 0.08 | 1.72 a ± 0.04 | 1.71 a ± 0.01 | 1.68 a ± 0.04 | 1.77 a ± 0.03 |
| Fat (g/100 g DM) | 2.37 c ± 0.06 | 2.49 c ± 0.02 | 2.60 bc ± 0.05 | 2.79 a ± 0.06 | 2.74 ab ± 0.03 |
| Carbohydrates * (g/100 g DM) | 36.90 a ± 0.05 | 32.23 c ± 0.06 | 32.96 b ± 0.03 | 32.78 b ± 0.05 | 32.90 b ± 0.12 |
| Energy value (kJ) | 737 | 666 | 684 | 692 | 696 |
| Energy value (kcal) | 174 | 157 | 162 | 164 | 165 |
* Calculated from the difference. DM—Dry Matter. Within each row and for each factor, values with the same letter (a, b, c, d) do not differ significantly (p < 0.05) when subjected to the one-way analysis of variance (ANOVA) with Tukey’s multiple comparison test.