Journal of Food Quality / 2019 / Article / Tab 1

Research Article

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 IDOat fiber (%)Oca flour (%)Tempering moisture content (%)

F20/O80/M20208020
F0/O100/M20010020
F10/O90/M17.5109017.5
F20/O80/M13208013
F0/O100/M13010013

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.