Nutritional and Quality Characteristics of Some Foods Fortified with Dried Mushroom Powder as a Source of Vitamin D

Table 5

The chemical composition of waffles, breadsticks, and salad cream.

Products	Moisture (%)	Protein (%)	Fat (%)	Ash (%)	NFE (%)
Waffles
W0 (control)	^a	^c	^a	^b	^a
W1 (1% DMP)	^a	^c	^a	^a	^a
W2 (2% DMP)	^a	^b	^a	^a	^a
W3 (3% DMP)	^a	^a	^a	^a	^a
Breadsticks
BS0 (control)	^a	^b	^a	^b	^a
BS1 (1% DMP)	^a	^ab	^a	^b	^a
BS2 (2% DMP)	^b	^ab	^a	^b	^a
BS3 (3% DMP)	^b	^a	^a	^a	^a
Salad cream
SC0 (control)	^a	^b	^a	^c	^a
SC1 (1% DMP)	^a	^ab	^a	^b	^ab
SC2 (2% DMP)	^a	^ab	^a	^ab	^ab
SC3 (3% DMP)	^a	^a	^a	^a	^b

DMP: Oyster mushroom powder. Results are reported as of triplicate analysis. Means with the same letters are not significantly different () in the same column.