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

Table 4

Water-holding capacity and oil-holding capacity of wheat flour and quinoa flour.

	Water-holding capacity (g H2O/g)	Oil-holding capacity (g oil/g)
Wheat flour	6.33 ± 0.22a	8.01 ± 0.66a
Quinoa flour	2.88 ± 0.07b	4.11 ± 0.65b

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