Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread

Table 3

Antioxidant activity of wheat flour (WF), amaranth flour (AF), and mixtures.

Parameters	Wheat flour (100%)	Amaranth flour (100%)	A5+95% refined wheat flour (%)	A10+90% refined wheat flour (%)	A15+85% refined wheat flour (%)
TPC (mg/g)	^a	^c	^a	^b	^b
DPPH (μmol Trolox/g)	^a	^b	^c	^d	^d
FRAP (mg Trolox/g)	^a	^e	^b	^c	^d

Values are expressed as means of triplicate (). Values with the same superscripts in a column are statistically similar while values with different superscripts are significantly different ().