Physicochemical Properties and Sensory Evaluation of Wheat-Purple Rice Biscuits Enriched with Green-Lipped Mussel Powder (Perna canaliculus) and Spices

Table 2

Proximate analysis, protein digestibility, and AUC of digested starch of the fortified biscuits prepared from wheat-purple rice flour blends mixed with mussel powder and spices^e.

	Moisture content (%)	Crude protein (%)	Protein digestibility (%)	Total fat (%)	Ash (%)	Total starch (%)	AUC^f of digested starch (mg min/dL)	Total dietary fiber (%)
Control	5.30 ± 0.1^b	7.91 ± 0.02^d	69.1 ± 0.9^c	20.68 ± 0.16^b	2.51 ± 0.01^d	31.28 ± 0.25^a	588.1 ± 2.1^a	12.96 ± 0.18^d
Mussel powder 10%	5.79 ± 0.2^b	9.32 ± 0.03^c	78.2 ± 1.3^b	22.37 ± 0.06^a	2.85 ± 0.01^c	26.95 ± 1.09^b	542.1 ± 2.6^b	22.51 ± 0.22^c
Mussel powder 15%	5.70 ± 0.2^b	10.22 ± 0.01^b	81.1 ± 0.6^a	22.20 ± 0.13^a	3.15 ± 0.00^b	26.08 ± 0.71^b	507.2 ± 1.3^c	25.85 ± 0.51^b
Mussel powder 20%	6.50 ± 0.1^a	11.29 ± 0.09^a	83.5 ± 0.3^a	22.43 ± 0.05^a	3.31 ± 0.01^a	27.52 ± 0.30^b	488.2 ± 1.6^d	28.59 ± 0.31^a
LSD^g	0.5	0.11	2.3	0.25	0.08	1.55	3.2	1.90

^eDifferent superscripts (a, b, c, and d) in each column represent the significant difference (Duncan’s multiple range test, ); values represent mean ± standard error. ^fArea under the curve (AUC) of digested starch can predict glycemic response of each biscuit. ^gLSD, least significant difference.