Formulation of Vermicelli Mixed Corn and Rice Flour with Additional Carrageenan and Its Economic Value

Table 2

Chemical composition of vermicelli from mixed with corn and rice flour, with the addition of carrageenan.

No.	Formulation		Chemical composition
	Corn+rice	Carrageenan (%)	Moisture content (%)	Ash content (%wb)	Fat content (%wb)
1		0	30.695^c	0.160^d-f	0.355^ef
2		0.3	40.560^a-c	0.180^d-f	0.200^h
3		0.6	35.100^b	0.090^ef	0.340^f
4		0.9	39.675^a-c	0.395^a-f	0.325^f
5		1.2	40.815^a-c	0.215^d-f	0.285^g
6		0	40.760^a-c	0.135^d-f	0.275^g
7		0.3	42.120^a-c	0.105^d-f	0.330^f
8	25 + 75	0.6	42.835^a-c	0.210^d-f	0.425^a-c
9		0.9	40.905^a-c	0.220^d-f	0.400^b-d
10		1.2	43.830^a	0.285^b-f	0.395^b-d
11		0	43.220^ab	0.185^d-f	0.285^g
12		0.3	43.830^a	0.065^f	0.345^f
13		0.6	40.980^a-c	0.205^d-f	0.385^de
14		0.9	41.440^a-c	0.700^ab	0.415^a-d
15		1.2	42.030^a-c	0.220^d-f	0.450^a
16		0	39.085^bc	0.545^a-d	0.445^a
17		0.3	41.170^a-c	0.675^a-c	0.385^c-e
18		0.6	40.970^a-c	0.395^a-f	0.340^f
19		0.9	39.900^a-c	0.535^a-e	0.415^a-d
20		1.2	39.630^a-c	0.725^a	0.445^a
21		0	41.740^a-c	0.115^d-f	0.410^a-d
22		0.3	42.025^a-c	0.255^c-f	0.230^h
23		0.6	40.930^a-c	0.245^d-f	0.430^ab
24		0.9	41.215^a-c	0.235^d-f	0.445^a
25		1.2	40.640^a-c	0.185^d-f	0.430^ab

Note: the values in italics (8) are the selected (best) treatment. The value of a column followed by the same letter is declared not significantly different according to the DMRT test at a level of 5%.