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

Table 8

Effect of the consumption of the 12.5% quinoa biscuit and 25% quinoa biscuit on body weight gain, weight gain%, food intake, and FER compared to control biscuit in diabetic rat groups.

Groups	Body weight gain (g)	Body weight gain (%)	Food intake (g)	FER
Positive control	25.71 ± 1.96c	21.42 ± 1.13c	17.40 ± 1.33a	0.0246 ± 0.002c
Control biscuit	23.55 ± 2.11cd	19.30 ± 0.77cd	17.33 ± 1.05a	0.0226 ± 0.001cd
12.5% quinoa biscuit	51.78 ± 4.66b	42.09 ± 3.21b	17.55 ± 1.21a	0.0491 ± 0.004b
25% quinoa biscuit	65.41 ± 5.40a	53.17 ± 4.03a	18.99 ± 1.10a	0.0574 ± 0.003a

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