Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes

Table 1

Experimental design with different levels of oat fiber and oca flour used to obtain collets extruded at different tempering moisture contents.

Samples ID^†	Oat fiber (%)	Oca flour (%)	Tempering moisture content (%)
F20/O80/M20	20	80	20
F0/O100/M20	0	100	20
F10/O90/M17.5^‡	10	90	17.5
F20/O80/M13	20	80	13
F0/O100/M13	0	100	13

^†Identification of the extruded sample. ^‡Nine replicates of the study were made for the middle center point. F = oat fiber; O = oca flour; M = moisture.