International Journal of Food Science / 2019 / Article / Tab 2

Research Article

Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract

Table 2

Dry matter and total phenols content (TPC) of doughs and biscuits at different levels of grape skin extract encapsulated into maltodextrins (GSM) enrichment. Values are means ± SD (n = 3). The same superscript letter under each column indicates the means are not statistically different according to analysis of variance (ANOVA) and Tukey’s post hoc test (p < 0.01). TPC theoretical value based on the TPC of control dough, extract addition level and extract TPC. GAE: gallic acid equivalents.

GSM addition on dough weight]Dry matter [%]TPC [/100 ]
DoughBiscuitDoughDough TheoreticalBiscuit

0
1.2
2.3
3.5