. 2022 Jul 26;2022:2792084. doi: 10.1155/2022/2792084

Table 5.

The chemical composition of waffles, breadsticks, and salad cream.

Products	Moisture (%)	Protein (%)	Fat (%)	Ash (%)	NFE (%)
Waffles
W0 (control)	50.16 ± 0.04^a	4.50 ± 0.03^c	6.21 ± 0.01^a	0.694 ± 0.014^b	38.44 ± 0.09^a
W1 (1% DMP)	49.94 ± 0.17^a	4.76 ± 0.07^c	6.22 ± 0.01^a	0.720 ± 0.002^a	38.37 ± 0.14^a
W2 (2% DMP)	49.93 ± 0.44^a	5.33 ± 0.26^b	6.23 ± 0.01^a	0.728 ± 0.006^a	37.79 ± 0.38^a
W3 (3% DMP)	49.55 ± 0.66^a	5.74 ± 0.12^a	6.26 ± 0.11^a	0.734 ± 0.006^a	37.71 ± 0.73^a

Breadsticks

BS0 (control)	28.37 ± 0.40^a	15.01 ± 0.58^b	3.53 ± 0.10^a	1.88 ± 0.10^b	51.20 ± 1.19^a
BS1 (1% DMP)	28.42 ± 0.19^a	15.47 ± 0.70^ab	3.53 ± 0.09^a	1.96 ± 0.01^b	50.63 ± 0.98^a
BS2 (2% DMP)	27.11 ± 0.10^b	15.96 ± 0.25^ab	3.59 ± 0.16^a	2.12 ± 0.21^b	51.23 ± 0.21^a
BS3 (3% DMP)	27.26 ± 0.10^b	16.22 ± 0.39^a	3.64 ± 0.03^a	2.57 ± 0.13^a	50.31 ± 1.29^a

Salad cream

SC0 (control)	47.88 ± 0.20^a	10.05 ± 0.39^b	19.90 ± 1.36^a	1.50 ± 0.15^c	20.67 ± 0.17^a
SC1 (1% DMP)	47.96 ± 0.07^a	10.18 ± 0.22^ab	20.13 ± 0.88^a	2.08 ± 0.04^b	19.64 ± 0.11^ab
SC2 (2% DMP)	48.00 ± 1.02^a	10.67 ± 0.48^ab	20.23 ± 0.19^a	2.29 ± 0.25^ab	18.81 ± 0.10^ab
SC3 (3% DMP)	48.05 ± 0.28^a	10.86 ± 0.27^a	20.31 ± 0.69^a	2.45 ± 0.14^a	18.33 ± 0.70^b

DMP: Oyster mushroom powder. Results are reported as mean ± SD of triplicate analysis. Means with the same letters are not significantly different (P < 0.05) in the same column.