Fat and Moisture Content in Chinese Fried Bread Sticks: Assessment and Rapid Near-Infrared Spectroscopic Method Development

Table 1

Fat content of FBS collected from different vendors.

	Sample size	Min^a	Max^a	Mean^a	Median^a	Std^a,b
Restaurants	36	11.04	24.13	16.67	15.86	3.92
Street vendors	84	13.48	30.89	21.32	21.53	3.79
Others	3	7.71	10.75	9.26	9.33	1.52
Total	123	7.71	30.89	19.67	19.75	4.63

aThe units were % (w/w).
^bStandard deviation of samples.