Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread

Table 2

Proximate composition of amaranth flour, refined wheat flour, and their different substitution.

Parameters	Wheat flour (100%)	Amaranth flour (100%)	A5+95% wheat flour (%)	A10+90% wheat flour (%)	A15+85% wheat flour (%)
Moisture (%)	^a	^e	^b	^c	^d
Ash (%)	^e	^a	^d	^c	^b
Protein (%)	^e	^b	^d	^c	^a
Crude fibre (%)	^e	^a	^d	^c	^b
Crude fat (%)	^e	^a	^d	^c	^b
NFE (%)	^a	^e	^c	^b	^d
AWRC (%)	^a	^d	^b	^c	^e

Values are expressed as means of triplicate (). Values with the same superscripts in a column are statistically similar while values with different superscripts are significantly different ().