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

Table 8

Texture properties of quinoa flour-based flat bread.

Texture; Parameters	Control	5%	10%	15%	20	25%	30%
Hardness (g)	137.67±13.65	139.33 ±14.01	161.33 ±3.21	164.67±13.80	181.00 ±11.27	191.00±3.61	216.00 ±6.56
Cohesiveness	0.96 ±0.05	0.91 ±0.04	0.86 ±0.06	0.82 ±0.01	0.83±0.01	0.82 ±0.02	0.83 ±0.05
Springiness (mm)	2.76±0.05	2.75 ±0.05	2.68 ±0.02	2.66 ±0.06	2.57 ±0.33	2.51 ±0.08	2.36±0.21
Resilience	0.37±0.09	0.34±0.05	0.35±0.04	0.33±0.01	0.36±0.03	0.28±0.03	0.28±0.05
Gumminess (g)	131.92±17.76	127.65±18.85	139.38±11.93	134.37±9.49	150.17±7.95	156.61±4.11	179.95±10.71
Chewiness (mJ)	3.40±0.10	3.63±0.14	3.93 ±0.06	4.43 ±0.31	5.36 ±0.34	6.02 ±0.12	6.24 ±0.33

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