Table 2. Proximate analysis of glutinous rice flour, tomato powder, and ‘Hwajeon’ made with different amounts of tomato powder

Sample Moisture Crude protein Crude fat Ash
Glutinous rice flour 36.83±0.061)a2) 0.68±0.01b 0.67±0.07b 0.54±0.11b
Tomato powder 13.58±0.25b 1.65±0.07a 2.77±0.01a 6.98±0.00a
Hwajeon
Tomato powder 0% 46.59±0.22a 0.59±0.02b 0.42±0.20a 0.49±0.04d
Tomato powder 4% 45.42±0.56b 0.61±0.02b 0.50±0.35a 0.68±0.01c
Tomato powder 8% 45.65±0.07b 0.63±0.00b 0.59±0.25a 0.88±0.05b
Tomato powder 12% 42.60±0.06c 0.68±0.02a 0.51±0.13a 1.08±0.02a
Data were the mean±SD (n=3).
Means with the different superscripts within the same column are significantly different at p<0.05.