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

Table 5

Farinograph parameters of control biscuit, 12.5% quinoa biscuit, and 25% quinoa biscuit.

	Water absorption (%)	Arrival time (min)	Dough development time (min)	Dough stability (min)	Farinograph quality number
Control biscuit	56.61 ± 1.41c	1.30 ± 0.11c	3.01 ± 0.22b	4.32 ± 0.40b	132 ± 3.41c
12.5% quinoa biscuit	62.55 ± 2.14ab	2 .23 ± 0.18b	4.31 ± 0.59ab	6.98 ± 1.11a	156 ± 4.98b
25% quinoa biscuit	67.01 ± 3.11a	3.55 ± 0.44a	5.03 ± 0.65a	7.35 ± 1.44a	167 ± 6.35a

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