Table 3. Chemical composition analysis (%, w/w) and caloric values of mayonnaise samples

Samples1)	Moisture content	Fat	Carbohydrate (by difference)	Protein	Ash	Caloric values3)
F1	24.62±0.832)	67.31±0.31	6.01±0.07	1.24±0.08d	0.814±0.002d	632.07±3.43
F2	24.51±0.79	68.17±0.20	4.68±0.17	1.80±0.01c	0.831±0.003c	641.97±2.54
F3	24.18±0.50	67.89±0.47	5.16±0.01	1.92±0.85b	0.850±0.003b	642.29±4.60
F4	25.39±0.24	66.38±0.30	4.76±0.15	2.61±0.030a	0.860±0.002a	626.94±4.60
F5	24.51±0.88	67.71±0.10	5.74±0.45	1.22±0.08d	0.813±0.003d	635.07±3.10
F6	24.60±0.77	66.81±0.05	5.92±0.22	1.78±0.08c	0.829±0.001c	632.02±1.67
F7	24.16±0.48	67.26±0.68	5.83±0.55	1.90±0.09b	0.850±0.002b	638.52±10.03
F8	24.68±0.43	67.36±0.73	4.53±0.68	2.59±0.10a	0.836±0.002a	638.06±9.32

F1-F8 refer to Table 1.
Values are mean±SE (n=3).
Caloric values = (4× protein) + (9× fat) + (4× carbohydrate).
Means with different letters in the same column are significantly different at p<0.05.