The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread
Table 2
Proximate composition of wheat and walnut flour samples.
Parameters
A
AB1
AB2
AB3
AB4
Moisture (%)
8.20 ± 0.04
5.80 ± 0.11
6.24 ± 0.06
9.57 ± 0.05
7.15 ± 0.03
Protein (%)
12.75 ± 0.01
17.60 ± 0.02
18.55 ± 0.03
21.27 ± 0.20
25.10 ± 0.01
Fibre (%)
1.27 ± 0.06
3.81 ± 0.40
4.26 ± 0.30
5.17 ± 0.01
9.13 ± 0.10
Ash (%)
2.23 ± 0.02
1.50 ± 0.30
2.24 ± 0.10
3.17 ± 0.03
2.83 ± 0.06
Fat (%)
2.51 ± 0.06
28.83 ± 0.40
31.14 ± 0.30
35.47 ± 0.01
37.25 ± 0.10
Linoleic acid (%)
52.1 ± 0.01
62.8 ± 0.12
69.3 ± 0.05
73.4 ± 0.25
78.2 ± 0.36
α-linolenic acid (%)
2.50 ± 0.23
8.57 ± 0.18
9.57 ± 0.11
10.66 ± 0.03
11.5 ± 0.21
Carbohydrate (%)
68.21 ± 0.01
45.50 ± 0.12
36.04 ± 0.06
24.17 ± 0.10
17.95 ± 0.12
Energy (kcal/100g)
275.2 ± 0.03
270.1 ± 0.10
276.4 ± 0.05
287.5 ± 0.05
299.5 ± 0.50
Mean ± standard deviation; different letters in the same column represent significant differences (p ≤ 0.05 between samples). Wheat flour 100% (A), wheat flour 80% and walnut flour 20% (AB1), wheat flour 70% and walnut flour 30% (AB2), wheat flour 60% and walnut flour 40% (AB3), and wheat flour 50% and walnut flour 50% (AB4).
