Research Article
Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour
Table 1
Chemical composition (%) of wheat and wheat-fenugreek flour blends.
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Values are expressed as mean ± standard deviation. W0 = wheat flour; WF2% = 2% fenugreek flour-supplemented wheat flour; WF5% = 5% fenugreek flour-supplemented wheat flour; WF8% = 8% fenugreek flour-supplemented wheat flour. TPC: total phenolic content; GAE: gallic acid equivalents (Folin–Ciocalteu method); CE: catechin equivalents; DPPH: 2,2-diphenyl-1-picrylhydrazyl; FRAP: ferric-reducing antioxidant powder. Identical superscript letters within rows indicate no significant difference (). |