Research Article
Technological, Sensory, and Hypoglycemic Effects of Quinoa Flour Incorporation into Biscuits
Table 1
Ingredients in control, 12.5% quinoa, and 25% quinoa biscuits.
| | | Wheat flour (g) | Quinoa flour (g) | Margarine (g) | Sugar (g) | Egg (g) | Lecithin (g) | Vanillin (g) | Salts (g) | Baking powder (g) | Water (g) |
| | Control biscuit | 200 | — | 32 | 60 | 100 | 1.2 | 0.5 | 1 | 7.2 | 30 | | 12.5% quinoa biscuit | 175 | 25 | 32 | 60 | 100 | 1.2 | 0.5 | 1 | 7.2 | 30 | | 25% quinoa biscuit | 150 | 50 | 32 | 60 | 100 | 1.2 | 0.5 | 1 | 7.2 | 30 |
|
|
