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.