Technological, Sensory, and Hypoglycemic Effects of Quinoa Flour Incorporation into Biscuits

Table 3

The total carotenoid, phenolic, and flavonoid content of wheat flour and quinoa flour.

	Total carotenoid (mg/100 g)	Total phenolic compound (mgGAE/100 g)	Total flavonoids (mg/100 g)
Wheat flour	0.10 ± 0.001b	30.18 ± 5.41b	11.17 ± 2.88b
Quinoa flour	1.45 ± 0.25a	66.45 ± 8.15a	32.14 ± 6.11a

Mean values in each column having the same letter (a and b) are nonsignificantly different at .