Development and Characterization of Carob Flour Based Functional Spread for Increasing Use as Nutritious Snack for Children

Table 1

Percentage of ingredients in formulations.

Sample number	Carob flour; (%)	(%)	Milk powder; (%)	Soybean flour; (%)	Lecithin; (%)	Hazelnut puree; (%)
CF42	42	38	10	5	1	4
CF40	40	40	10	5	1	4
CF38	38	42	10	5	1	4
CF36	36	44	10	5	1	4
CF34	34	46	10	5	1	4
CF32	32	48	10	5	1	4

Hydrogenated palm oil.