. 2016 Dec 22;2(12):e00213. doi: 10.1016/j.heliyon.2016.e00213

Table 4.

Water Activity (Aw), True Density (ρt), Bulk Density (ρb) and Expansion of Quinoa. Gluten-free ancient whole grain snacks^abc.

Snacks	Aw	ρt	ρb	Expansion (tρ/bρ)
Quinoa (QN)	0.411 ± 0.003^c	1.313 ± 0.002^a	0.461 ± 0.003^b	2.848 ± 0.001^a
QN-Cayenne Pepper	0.405 ± 0.003^c	1.317 ± 0.001^a	0.500 ± 0.004^a	2.634 ± 0.002^b
QN-Ginger	0.548 ± 0.007^a	1.298 ± 0.007^a	0.432 ± 0.003^c	3.005 ± 0.005^a
QN-Turmeric	0.515 ± 0.002^b	1.298 ± 0.007^a	0.418 ± 0.007^c	3.105 ± 0.005^a

Values within columns with different superscript letters differ significantly (P ≤ 0.05).

Water activity (Aw) was measured at 25.01 ± 0.02 °C in triplicate using an AquaLab 4TE dew point water activity meter (Decagon Devices, Inc., Pullman, WA).

True density (ρt) was determined using an AccuPyc II 1340 gas displacement pycnometer (Micromeritics Instrument Co., Norcross, GA) at 21.4 ± 0.4 °C. The bulk density (ρb) of each sample was measured by Ottawa Sand volume displacement by 10 g sample in triplicate after 15-5-5 minutes shaking in a jar of 202 cc volume.