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

Table 4

Physical properties of the cooked pasta.

Formulation	Physical properties
	Losses due to cooking (g/100 g)	Water absorption index (g/100 g)	Swelling index (g/100 g)
PCQ	^a	^a	^a
F1	^b	^b	^a
F2	^c	^b	^a
F3	^c	^c	^a

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 ().