Research Article
Technological, Sensory, and Hypoglycemic Effects of Quinoa Flour Incorporation into Biscuits
Table 2
Chemical composition of wheat flour and quinoa flour.
| | Nutrient flour | Protein (g/100 0 g) | Lipids (g/100 g) | Fiber (g/100 g) | Ash (g/100 g) | Carbohydrate (g/100 g) | Moisture (g/100 g) | Energy (kcal/100 g) |
| | Wheat | 10.99 ± 0.95b | 1.45 ± 0.08b | 1.75 ± 0.06b | 1.69 ± 0.07b | 76.13 ± 3.61a | 7.99 ± 0.88b | 361.53 ± 4.66b | | Quinoa | 15.68 ± 1.75a | 6.64 ± 1.14a | 3.40 ± 0.71a | 4.55 ± 0.81a | 63.13 ± 3.78b | 6.60 ± 0.75a | 379.02 ± 3.55a |
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Mean values in each column having the same letter (a and b) are nonsignificantly different at . |
