Preparation of a Low-Calorie, Gluten-Free All-in-One Cake Mix, Containing Bacillus Coagulans Using Quinoa and Inulin Functionality

Table 4

Approximate values of nutritional and chemical properties of cakepremix powders (%).

Treatment	Fat	Protein	Total ash	Carbohydrate	Moisture	Crude fiber	Calories (per100 g)
Control	28.40 ± 0.364^a	11.40 ± 0.392^a	1.360 ± 0.200^a	53.27 ± 0.153^a	5.62 ± 0.513^a	0.12 ± 0.001^a	513.0 ± 3.577^a
1	16.29 ± 0.21^b	36.10 ± 0.522^b	1.433 ± 0.023^a	43.06 ± 0.061^b	3.17 ± 0.348^b	1.20 ± 0.061^b	462.5 ± 1.385^b
2	15.41 ± 0.331^bc	36.76 ± 0.317^b	1.420 ± 0.200^a	43.33 ± 0.176^b	2.71 ± 0.276^b	1.42 ± 0.314^b	458.0 ± 2.314^b
3	15.63 ± 0.181^b	37.21 ± 0.449^b	1.440 ± 0.020^a	43.18 ± 0.332^b	2.68 ± 0.036^b	1.47 ± 0.195^b	463.6 ± 0.756^b
4	15.58 ± 0.236^b	35.45 ± 0.392^b	1.703 ± 0.059^b	44.60 ± 0.621^c	2.71 ± 0.025^b	2.91 ± 0.118^bc	461.2 ± 1.099^b
5	14.63 ± 0.241^c	36.45 ± 0.458^b	1.733 ± 0.064^b	44.51 ± 0.127^c	2.71 ± 0.055^b	3.15 ± 0.106^c	454.5 ± 0.763^c
6	14.07 ± 0.020^d	36.90 ± 0.036^b	1.723 ± 0.119^b	44.67 ± 0.074^c	2.65 ± 0.015^b	3.27 ± 0.053^c	451.9 ± 0.186^c
7	14.15 ± 0.175^cd	36.91 ± 0.489^b	2.080 ± 0.060^c	45.33 ± 0.241^cd	2.48 ± 0.070^b	3.37 ± 0.111^c	453.3 ± 0.975^c
8	13.87 ± 0.044^d	35.96 ± 0.123^b	2.143 ± 0.112^c	45.63 ± 0.135^d	2.41 ± 0.080^b	3.39 ± 0.044^c	452.5 ± 0.575^c
9	13.51 ± 0.391^d	36.03 ± 0.272^b	2.156 ± 0.093^c	46.01 ± 0.064^d	2.39 ± 0.112^b	3.68 ± 0.135^d	448.4 ± 2.902^c

Note: The data are expressed as mean ± SD from at least three separate experiments. Inter-group comparisons were made using one way ANOVA. Different letters in columnsrepresent significant differences in nutritional propertiesbetween treatments at probability level.