Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour

Table 3

Extensograph parameters of supplemented with quinoa flour.

Bread; formula	Elasticity; (B.U)	Extensibility; (mm)	R.N	Energy; (Cm^2)
Control	385.00 ±4.50	145.00 ±3.00	2.65 ±0.12	88.33 ±1.53
5%	390.00 ±5.00	145.00 ±5.00	2.69 ±0.13	83.33 ±2.89
10%	375.00 ±5.50	140.00 ±4.00	2.68 ±0.08	70.00 ±5.00
15%	370.00 ±4.00	125.00 ±5.00	2.96 ±0.07	56.67 ±2.88
20%	355.67 ±5.64	115.00 ±3.00	3.09 ±0.15	46.66 ±2.88
25%	350.00 ±5.00	105.00 ± 3.00	3.33 ±0.18	46.68 ±2.89
30%	335.00 ±4.50	108.00 ±4.14	3.05 ±0.16	43.33 ±2.88

Values with different letters in the same column indicate significant differences (P≤ 0.05). Ratio number = (Elasticity/ Extensibility).