Nutritional Quality Characteristics of Different Types of Guangdong-Style Mooncakes
Table 3
Proximate composition of different types of Guangdong-style mooncakes.
Mooncake type
Moisture (%)
Total reducing sugar (%)
Crude fat (%)
Protein (%)
Cholesterol (%)
Energy (kJ/100 g)
DYLP
19.16 ± 1.61
35.15 ± 4.40
18.74 ± 2.88
6.61 ± 0.30
1.89 ± 0.75
1403.30 ± 186.46
SYLP
17.99 ± 1.90
37.75 ± 3.77
14.80 ± 3.04
6.56 ± 0.42
0.93 ± 0.44
1300.87 ± 183.71
LP
18.13 ± 1.59
41.53 ± 2.29
9.86 ± 2.73
6.32 ± 0.97
0.22 ± 0.13
1178.27 ± 156.43
BP
19.12 ± 2.21
43.12 ± 3.44
10.46 ± 1.30
6.74 ± 0.58
0.07 ± 0.03
1234.64 ± 116.44
FF
17.98 ± 1.59
41.29 ± 4.86
3.72 ± 1.17
5.35 ± 0.26
0.15 ± 0.03
930.52 ± 130.33
FK
15.96 ± 2.76
32.06 ± 4.18
13.85 ± 3.26
9.06 ± 1.78
0.18 ± 0.06
1211.49 ± 221.94
Note. The energy provided by starch was not calculated. Means without a common letter differ (). DYLP: double-yolk lotus seed paste mooncake; SYLP: single-yolk lotus seed paste mooncake; LP: pure lotus seed paste mooncake; BP: bean paste mooncake; FF: fruit flavor mooncake; FK: five-kernel mooncake.
