Table 5.

In vitro starch digestibility and changes in PA, GABA, TSPCs, and AA during different phases of digestion for control biscuit (100% WF) and BQC prepared with the optimal formulation (15% SQF, 25% SCF, and 60% WF).

Digestion Phase/Time	Parameters	Control Biscuit	BQC
None/0 min	PA (g/100 g)	0.21 ± 0.01 a	0.25 ± 0.00 a,*
	GABA (mg/100 g)	0.7 ± 0.04 a	6.23 ± 0.06 b,*
	TSPC (mg GAE/100 g)	52.59 ± 3.74 a	428.78 ± 6.39 a,*
	ORAC (μmol TE/g)	25.51 ± 2.80 a	136.25 ± 2.19 b,*
Gastric/120 min	PA (g/100 g)	0.32 ± 0.01 a	0.25 ± 0.07 a,*
	GABA (mg/100 g)	0.67 ± 0.06 a	6.34 ± 0.48 a,*
	TSPC (mg GAE/100 g)	128.29 ± 0.99 b	429.28 ± 6.77 a,*
	ORAC (μmol TE/g)	41.69 ± 0.62 b	119.47 ± 12.60 ab,*
Intestinal/120 min	PA (g/100 g)	0.26 ± 0.39 a	0.39 ± 0.04 b,*
	GABA (mg/100 g)	1.75 ± 0.06 b	8.97 ± 0.11 b,*
	TSPC (mg GAE/100 g)	401.73 ± 8.19 c	638.49 ± 2.65 b,*
	ORAC (μmol TE/g)	103.59 ± 8.02 c	195.26 ± 8.48 c,*
In vitro starch digestibility	HI	87.3 ± 0.27	75.99 ± 0.96 *
	AUC	27,633.1 ± 85.8	24,046.0 ± 304.5 *
	GI	87.65 ± 0.15	81.43 ± 0.53 *

Data are mean ± standard deviation of three replicates. * Denotes statistically significant differences between mean values of control and BQC data sets (Dunnett’s post hoc test, p ≤ 0.05). Different letters show statistical differences among mean values after different phases of digestion (ANOVA, Bonferroni post hoc test, p ≤ 0.05). Abbreviations: AUC, area under the curve; BQK, biscuits formulated with sprouted quinoa, sprouted kiwicha, and wheat flours; BQC, biscuits formulated with sprouted quinoa, sprouted cañihua, and wheat flours; GABA, γ-aminobutyric acid; GAE, gallic acid equivalents; GI: glycemic index; HI: hydrolysis index; 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.