Control | Car-bread | |
Physical parameters |
| |
pH | 6.5 | 7.5 |
Loaf weight (g) | 124.83 | 140.13 |
Loaf volume (ml) | 150.00 | 130.00 |
Specific volume (ml/g) | 1.20 | 0.93 |
Bulk density (g/ml) | 0.40 | 0.41 |
Packed density (g/ml) | 0.65 | 0.65 |
Water holding capacity (g/g) | 1.06 | 1.33 |
Swelling capacity (ml/g) | 2.60 | 3.50 |
Oil holding capacity (g/g) | 1.48 | 1.14 |
Chemical parameters (g/100g) |
| |
Moisture | 28.6 ± 0.4 | 29.4 ± 0.5 |
Ash | 1.0 ± 0.0 | 1.5 ± 0.3 |
Fat | 3.0 ± 0.7 | 4.6 ± 0.9 |
Protein | 6.9 ± 0.1 | 7.0 ± 0.1 |
Carbohydrate | 17.8 ± 0.5 | 15.0 ± 1.0 |
Fiber | 3.5 ± 0.3 | 9.4 ± 1.5a |
Reducing sugar | 5.8 ± 0.0 | 6.9 ± 0.0 |
Non-reducing sugar | 10.7 ± 0.0a | 8.4 ± 0.0 |
Total sugar | 17.0 ± 0.0a | 15.6 ± 0.0 |
Mineral content (μg/g) |
| |
Sodium | 2618.8 | 2709.6 |
Potassium | 1452.7 | 2565.7 |
Magnesium | 235.4 | 678.8 |
Calcium | 254.6 | 277.9 |
Iron | 51.9 | 63.1 |
Copper | 3.3 | 1.2 |
Zinc | 6.1 | 4.3 |
Calories (kcal/g) | 1.4 | 1.5 |
Color analysis |
| |
L* | 76.4 ± 1.0 | 76.7 ± 1.0 |
a* | 1.0 ± 0.1 | 1.0 ± 0.1 |
b* | 18.2 ± 0.3 | 18.2 ± 0.3 |