Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta

Table 1

Combination of factors yielded by the experimental design.

Ingredients (g/100 g)	Formulations ()
	F1	F2	F3
Quinoa flour	60.00	50.00	40.00
Yucca starch	5.00	4.00	3.00
Egg whites	3.22	3.22	3.22
Water	31.78	42.78	53.78