Table 2 Chemical composition of crackers prepared with DGCPp (g/100 g) on a dry weight basis.

9.18 ± 0.38^a

9.87 ± 0.36^a

9.74 ± 0.35^a

8.76 ± 0.32^b

15.09 ± 0.51 ^c

16.99 ± 0.55 ^b

18.68 ± 0.60 ^b

21.12 ± 0.83 ^a

4.51 ± 0.15

4.63 ± 0.14

4.40 ± 0.13

4.32 ± 0.11

1.48 ± 0.04^c

1.66 ± 0.04^b

1.70 ± 0.05^b

1.89 ± 0.06 ^a

1.12 ± 0.05 ^a

0.91 ± 0.04 ^b

0.81 ± 0.03 ^c

0.70 ± 0.03 ^d

69.02 ± 4.65

65.95 ± 4.39

64.66 ± 4.11

63.21 ± 4.58

67.90 ± 6.83

65.04 ± 7.80

63.03 ± 6.93

62.51 ± 7.50

192.5 ± 13.42 ^c

271.5 ± 15.13 ^b

311.5 ± 16.03 ^a

318.1 ± 15.68 ^a

2993.0 ± 102.33^a

2183.5 ± 88.53 ^c

2485.0 ± 94.01 ^b

2608.5 ± 97.63 ^b

390.0 ± 29.43 ^c

475.5 ± 30.35 ^b

553.0 ± 35.16 ^a

572.5 ± 31.24 ^a

2.60 ± 0.13 ^c

8.85 ± 0.55 ^b

15.10 ± 1.17 ^a

16.65 ± 1.23 ^a

9.05 ± 0.14 ^b

9.68 ± 0.18 ^a

9.73 ± 0.20 ^a

9.95 ± 0.24 ^a

375.43 ± 24.81

373.43 ± 44.81

372.96 ± 41.02

376.20 ± 45.14