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

Table 2

Chemical composition (g/100 g) and energy value (kcal/100 g) of the components and cooked and uncooked pasta.

Measurements
Sample	Protein (g/100 g)	Carbohydrate (g/100 g)	Ashes (g/100 g)	Fat (g/100 g)	Energy (kcal/100 g)	Moisture (g/100 g)
Components
Quinoa flour
Yucca starch
Egg whites
Uncooked pasta
PCQ	^a	^a	^a	^a	^a	^a
F1	^b		^a	^a	^b	^b
F2	^c	^c	^a	^a	^b	^b
F3	^c	^c	^a	^a	^b	^b
Cooked pasta
PCQ	^a	^d	^a	^b	^c	^c
F1	^d	^e	^a	^c	^d	^d
F2	^e	^e	^a	^c	^e	^e
F3	^e	^f	^a	^c	^f	^f

PCQ: control sample; F1, F2, F3: pasta prepared with 60 g/100 g of quinoa flour, 50 g/100 g of quinoa flour, and 40 g/100 g of quinoa flour, respectively. Results in the table represent the average of measurements in triplicate. . Values within a column followed by the same superscript letter are not significantly different from each other ().