International Journal of Food Science / 2019 / Article / Tab 3

Research Article

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 
(Cm2)

Control385.00 ±4.50145.00 ±3.002.65 ±0.1288.33 ±1.53

5%390.00 ±5.00145.00 ±5.002.69 ±0.1383.33 ±2.89

10%375.00 ±5.50140.00 ±4.002.68 ±0.0870.00 ±5.00

15%370.00 ±4.00125.00 ±5.002.96 ±0.0756.67 ±2.88

20%355.67 ±5.64115.00 ±3.003.09 ±0.1546.66 ±2.88

25%350.00 ±5.00105.00 ± 3.003.33 ±0.1846.68 ±2.89

30%335.00 ±4.50108.00 ±4.143.05 ±0.1643.33 ±2.88

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