Skip to main content

Table 2 Proximate compositions of sesame yogurts

From: Biochemical characterization and hypocholesterolemic properties of sesame yogurt made from deoiled edible quality sesame flour (DEQSF) supplemented with rice bran oil

Proximate Constituent Compositions (%w/w)

SESC

SES I

SES II

SES III

Moisture

86.04 ± 0.52c

88.91 ± 0.26a

87.95 ± 0.24a

87.03 ± 0.18a

Protein

3.01 ± 0.05c

2.46 ± 0.29a

2.88 ± 0.54a

3.29 ± 0.49a

Fat

6.29 ± 0.08c

5.04 ± 0.48a

5.06 ± 0.49a

5.07 ± 0.48b

Ash

0.57 ± 0.01c

0.65 ± 0.65a

0.68 ± 0.59a

0.69 ± 0.35b

Total Solids

13.96 ± 0.02c

11.09 ± 0.29a

12.05 ± 0.29b

12.97 ± 0.19a

Carbohydrate

4.09 ± 0.01b

2.94 ± 0.67a

3.43 ± 0.47a

3.92 ± 0.37a

Gross Energy (Kcal.100 g–1)

85.01 ± 0.04a

66.96 ± 0.29b

70.78 ± 0.71c

74.47 ± 0.62c

  1. Results are expressed as mean ± SD (n = 3)
  2. SESC Sesame yogurt control, SES I RBO incorporated 6% DEQSF-based yogurt, SES II RBO incorporated 7% DEQSF-based yogurt, SES III RBO incorporated 8% DEQSF-based yogurt
  3. a,b,cMean Values having different superscript letter in rows are significantly different (p ≤ 0.05)