Effect of the Addition of Different Levels of Chard on the Dough Properties and Physicochemical and Sensory Characteristics of Pan Breads

<table class="table-group" id="tab3"><tr><td><table class="table"><tr><td class="thead-hr" colspan="8"><hr/></td></tr><tr class="thead"><td class="align_left">Calcium (ppm)</td><td class="align_center">Iron (ppm)</td><td class="align_center">Potassium (ppm)</td><td class="align_center">Magnesium (ppm)</td><td class="align_center">Sodium (ppm)</td><td class="align_center">Vitamin C (ppm)</td><td class="align_center">Total phenols (mg/100 g)</td><td class="align_center">Total flavonoids (mg/100 g)</td></tr><tr><td class="thead-hr" colspan="8"><hr/></td></tr><tr><td class="align_left">4551.21 ± 42.14</td><td class="align_center">411.55 ± 39.36</td><td class="align_center">3220.51 ± 30.71</td><td class="align_center">6987.11 ± 56.11</td><td class="align_center">7549.30 ± 66.22</td><td class="align_center">122.33 ± 13.17</td><td class="align_center">887.33 ± 65.91</td><td class="align_center">455.61 ± 37.22</td></tr><tr class="table-tr"><td colspan="8"><hr class="tbody-hr"/></td></tr></table></td></tr><tr class="table-fn"><td><div>Data are expressed as mean values ± standard deviations.<br/></div></td></tr></table>

<div>Some minerals, vitamin C, total phenols, and total flavonoids of chard (dry weight basis).</div>

Journal of Food Quality

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Table 3

Table 3: Effect of the Addition of Different Levels of Chard on the Dough Properties and Physicochemical and Sensory Characteristics of Pan Breads 