Research Article
Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta
Table 3
Color characteristics (, , and ) and texture properties () of the dry extruded pasta.
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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 the measurements in triplicate. . Values within a column followed by the same superscript letter are not significantly different from each other (). |