Table 5.
Composition of flour blends and predicted values for PA, GABA, TSPC and ORAC in breads at optimum desirability value (D).
| Optimum Desirability Value (D) | Optimal Formulation | Response Variables | Predicted Values | −95% CI | +95% CI |
|---|---|---|---|---|---|
| 0.704 | 5% SKF, 23% SCF, 72% WF | PA (g/100 g) | 0.27 | 0.24 | 0.32 |
| GABA (mg/100 g) | 19.58 | 12.39 | 23.62 | ||
| TSPC (mg GAE/100 g) | 258.03 | 211.96 | 262.30 | ||
| ORAC (μmol TE/g) | 63.88 | 58.78 | 66.30 | ||
| Odor | 7.10 | 6.41 | 7.37 | ||
| Taste | 7.2 | 6.84 | 7.53 | ||
| Texture | 7.62 | 7.51 | 8.09 |
Abbreviations: CI, confidence interval; GABA, γ-aminobutyric acid; GAE, gallic acid equivalents; ORAC, oxygen radical absorbance capacity; PA, phytic acid; SCF, sprouted cañihua flour; SKF, sprouted kiwicha flour; TSPC, total soluble phenolic compounds; TE, Trolox equivalents; WF, refined wheat flour.