International Journal of Food Science / 2019 / Article / Tab 8

Research Article

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

Table 8

Texture properties of quinoa flour-based flat bread.

Texture 
Parameters
Control5%10%15%2025%30%

Hardness (g)137.67±13.65139.33 ±14.01161.33 ±3.21164.67±13.80181.00 ±11.27191.00±3.61216.00 ±6.56

Cohesiveness0.96 ±0.050.91 ±0.040.86 ±0.060.82 ±0.010.83±0.010.82 ±0.020.83 ±0.05

Springiness (mm)2.76±0.052.75 ±0.052.68 ±0.022.66 ±0.062.57 ±0.332.51 ±0.082.36±0.21

Resilience0.37±0.090.34±0.050.35±0.040.33±0.010.36±0.030.28±0.030.28±0.05

Gumminess (g)131.92±17.76127.65±18.85139.38±11.93134.37±9.49150.17±7.95156.61±4.11179.95±10.71

Chewiness (mJ) 3.40±0.103.63±0.143.93 ±0.064.43 ±0.315.36 ±0.346.02 ±0.126.24 ±0.33

Values with different letters in the same row indicate significant differences (P≤ 0.05).