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

Table 2

Water solubility index, water absorption index, and color results of different mixtures of extruded collets from oca flour mixed with oat fiber.

Samples ID	WAI	WSI
F20/O80/M20	3.8 ± 0.23b	33.4 ± 2.5a	34.20 ± 2.85a	9.29 ± 0.85a	13.11 ± 2.0a
F0/O100/M20	4.0 ± 0.44b	32.3 ± 2.5a	10.46 ± 0.54b	16.2 ± 1.32b	17.52 ± 0.54 b
F10/O90/M17.5^†	4.2 ± 0.51b	39.1 ± 4.7a	39.34 ± 1.67c	6.21 ± 0.18c	7.8 ± 0.50c
F20/O80/M13	2.8 ± 0.15a	44.5 ± 7.1b	42.96 ± 1.48d	8.93 ± 0.07d	15.25 ± 0.31a
F0/O100/M13	2.7 ± 0.14a	49.1 ± 1.4b	42.66 ± 0.24cd	6.29 ± 0.10c	7.41 ± 0.16c

Average of 5 repetitions ± standard deviation. Means with different letters within column are significantly different (). ^†Nine replicates of the study were made for the middle center point. For sample IDs, refer to Table 1.