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International Journal of Food Science

International Journal of Food Science / 2019 / Article / Tab 4

Research Article

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

Table 4

Chemical composition of quinoa flour-based flat bread (on dry weight basis).
Bread formula%Ash%Protein%Lipids%Crude Fiber%CarbohydratesCalories (kcal)
Control1.58 ±0.0912.12 ±0.631.19 ±0.030.54 ±0.0784.56 ±0.18397.45 ±0.81
5%2.11 ±0.0813.71 ±0.061.39 ±0.020.66 ±0.0582.11 ±0.11395.89 ±0.55
10%2.31 ±0.0414.36 ±0.211.68 ±0.020.85 ±0.0680.80 ±0.12395.75 ±0.20
15%2.68 ±0.0314.78 ±0.021.87 ±0.031.05 ±0.0479.61 ±0.03394.37±0.13
20%2.70 ±0.0415.14 ±0.202.02 ±0.041.31 ±0.1178.83 ±0.30394.12 ±0.75
25%2.74 ± 0.0615.64 ±0.072.42 ±0.051.57 ±0.0777.63 ±0.13394.83 ±0.35
30%2.82 ±0.0515.85 ±0.062.85 ±0.061.86 ±0.0376.61 ±0.20395.52 ±0.53
Values with different letters in the same column indicate significant differences (P≤ 0.05).