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

Table 9

Effect of consumption of the 12.5% quinoa biscuit and 25% quinoa biscuit on hemoglobin, glycosylated hemoglobin, insulin, and glucose compared to control biscuit in diabetic rat groups.

Groups	Hemoglobin (g/dl)	Glycosylated hemoglobin (%)	Insulin (ng/d)	Glucose (mg/dl)
Positive control	12.66 ± 1.21a	8.07 ± 1.03a	1.44 ± 0.14cd	295.11 ± 8.65a
Control biscuit	12.77 ± 1.09a	7.96 ± 0.78ab	1.54 ± 0.15c	289.98 ± 9.70ab
12.5% quinoa biscuit	13.75 ± 1.22a	6.11 ± 0.69c	2.08 ± 0.30b	129.66 ± 7.33c
25% quinoa biscuit	13.70 ± 1.13a	5.05 ± 0.55d	2.97 ± 0.42a	105.71 ± 5.14d

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