TABLE 4.

Values of TTA in optimized LSs, at DY 250 or 500, fermented by W. cibaria C43-11 or L. plantarum ITM21B in comparison to the uninoculated control (Co), after 15 h incubation.

Flour	Co	C43-11	ITM21B
DY 500, 3% Sucrose
W/Am	1.40 ± 0.04a	6.05 ± 0.02d	9.90 ± 0.16e
W/Q	1.73 ± 0.05a	9.25 ± 0.10e	14.00 ± 0.20ghi
Am	2.15 ± 0.06a	10.25 ± 0.06ef	14.75 ± 0.10ghi
Q	2.78 ± 0.19abc	13.15 ± 0.14gh	18.00 ± 0.61jkl
DY 250, 3% Sucrose
W/Am	2.78 ± 0.09abc	10.25 ± 0.02ef	15.75 ± 0.10hij
W/Q	5.08 ± 1.22bcd	14.85 ± 0.14ghi	23.40 ± 0.16no
Am	3.98 ± 0.21abcd	18.00 ± 0.04jkl	22.00 ± 0.41mn
Q	5.43 ± 0.38cd	20.25 ± 0.92lm	26.75 ± 0.92p
DY 250, 6% Sucrose
W/Am	2.60 ± 0.04ab	10.35 ± 0.10ef	14.40 ± 0.12ghi
W/Q	5.28 ± 1.64bcd	12.75 ± 0.31fg	20.75 ± 0.92lmn
Am	3.55 ± 0.06abcd	16.25 ± 0.18ijk	19.55 ± 0.02lm
Q	5.40 ± 0.32cd	18.55 ± 0.18kl	26.15 ± 1.08op

Ingredients: wheat flour (W) with amaranth flour (Am) or quinoa flour (Q) (ratio 1:1) in the presence of sucrose (S) (3% or 6% LS weight). Values (mean ± standard error of the mean) with different lower case letters are significantly different among all (p < 0.05).