Nutritional Evaluation of Buns Developed from Chickpea-Mung Bean Composite Flour and Sugar Beet Powder

Table 7

Physical and chemical indicators of various bun formulations.

Name of indicators, units of measurement	Actual results
	Sample no. 1	Sample no. 2	Sample no. 3	Sample no. 4	Sample no. 5	Sample no. 6	Sample no. 9
Moisture content (%)
Mass fraction of fat (%)
Mass fraction of protein (%)
Mass fraction of carbohydrates (%)
Mass fraction of ash (%)
Mass fraction of fibre (%)
Porosity (%)
Acidity (hail)	1.2	0.8	1.4	1.6	1.2	1.4	1.0

Note: ±: standard deviation.