Table 4.
Composition of flour blends and predicted values for PA, GABA, TSPCs, and ORAC in biscuits at optimum desirability value (D).
| Biscuit Type | Optimum Desirability Value (D) | Flour Formulation at Optimum D | Response Variables | Predicted Values | −95% CI | +95% CI |
|---|---|---|---|---|---|---|
| BQK | 0.487 | 21% SQF, 16% SKF, 63% WF | PA (g/100 g) | 0.24 | 0.16 | 0.33 |
| GABA (mg/100 g) | 13.57 | 2.44 | 17.78 | |||
| TSPC (mg GAE/100 g) | 177.95 | 125.72 | 246.49 | |||
| BQC | 0.959 | 15% SQF, 25% SCF, 60% WF | TSPC (mg GAE/100 g) | 472.44 | 437.96 | 506.92 |
| ORAC (μmol TE/g) | 135.87 | 124.70 | 147.04 | |||
| BKC | 0.704 | 5% SKF, 23% SCF, 72% WF | PA (g/100 g) | 0.15 | 0.11 | 0.19 |
| GABA (mg/100 g) | 3.37 | 3.09 | 3.65 | |||
| ORAC (μmol TE/g) | 106.53 | 95.38 | 117.67 |
Abbreviations: BQK, biscuits formulated with sprouted quinoa, sprouted kiwicha, and wheat flours; BQC, biscuits formulated with sprouted quinoa, sprouted cañihua, and wheat flours; BKC, biscuits formulated with sprouted kiwicha, sprouted cañihua, and wheat flours; 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; SQF, sprouted quinoa flour; TSPC, total soluble phenolic compounds; TE: Trolox equivalents; WF: refined wheat flour.