Research Article
Technological, Sensory, and Hypoglycemic Effects of Quinoa Flour Incorporation into Biscuits
Table 6
Extensograph parameters of control biscuit, 12.5% quinoa biscuit, and 25% quinoa biscuit.
| | | Extensibility (mm) | Relative resistance (BU) | Proportional number | Energy (cm2) |
| | Control biscuit | 163 ± 5.51c | 490 ± 10.15c | 2.75 ± 0.23b | 108 ± 6.77c | | 12.5% quinoa biscuit | 182 ± 4.57b | 538 ± 8.61ab | 3.41 ± 0.66a | 119 ± 5.66b | | 25% quinoa biscuit | 193 ± 2.15a | 550 ± 6.71a | 3.01 ± 0.44a | 127 ± 2.11a |
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Mean values in each column having the same letter (a and b) are nonsignificantly different at . |
