Journal of Food Quality / 2019 / Article / Tab 2

Research Article

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 IDWAIWSI

F20/O80/M203.8 ± 0.23b33.4 ± 2.5a34.20 ± 2.85a9.29 ± 0.85a13.11 ± 2.0a
F0/O100/M204.0 ± 0.44b32.3 ± 2.5a10.46 ± 0.54b16.2 ± 1.32b17.52 ± 0.54 b
F10/O90/M17.54.2 ± 0.51b39.1 ± 4.7a39.34 ± 1.67c6.21 ± 0.18c7.8 ± 0.50c
F20/O80/M132.8 ± 0.15a44.5 ± 7.1b42.96 ± 1.48d8.93 ± 0.07d15.25 ± 0.31a
F0/O100/M132.7 ± 0.14a49.1 ± 1.4b42.66 ± 0.24cd6.29 ± 0.10c7.41 ± 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.