Effect of Ghee Residue Powder and Pearl Millet Flour Substitution on Rheological, Textural, and Sensorial Characteristics of Eggless Muffin

Table 3

Effect of different levels of GRP on the proximate values of eggless pearl millet-based muffin.

Batter sample	Moisture (%)	Fat (%)	Protein (%)	Ash (%)	Acid-insoluble ash
W
WB
WB25
WB50
WB75
WB100

Data are represented as (). Values with different superscript letters in different rows of a column differ significantly ().