Research Article
Effect of the Addition of Different Levels of Chard on the Dough Properties and Physicochemical and Sensory Characteristics of Pan Breads
Table 4
Chemical composition in the control, 5% chard, and 10% chard pan breads.
| | Pan breads | Protein (g/100) | Fat (g/100) | Ash (g/100) | Fiber (g/100) | Carbohydrate (g/100) | Moisture (g/100) | Energy (kcal) |
| | Control | 11.66 ± 1.45b | 2.11 ± 0.22a | 0.88 ± 0.11c | 0.25 ± 0.010c | 72.22 ± 6.77a | 12.88 ± 1.05b | 354.5120.11a | | 5% chard | 12.51 ± 1.66ab | 1.95 ± 0.17ab | 1.02 ± 0.10ab | 3.22 ± 0.41b | 67.85 ± 5.22ab | 13.45 ± 1.31ab | 338.99 ± 19.24ab | | 10% chard | 13.35 ± 1.49a | 1.80 ± 0.15b | 1.19 ± 0.11a | 6.19 ± 1.22a | 63.16 ± 4.66bc | 14.31 ± 1.67a | 322.24 ± 17.55bc |
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Mean values ± standard deviations in each column with different letters (a, b, c, and d) are significantly different (P < 0.05).
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