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.

Sample	Measurements
	Color				Rupture strength ()
	PCQ	^a	^a	^a			^a
F1	^b	^b	^b	^a	^b
F2	^b	^c	^c	^b	^c
F3	^b	^c	^c	^b	^c

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 ().