Table 4.

Physical properties of extrudates made with CG, SQF and SCF used in single, binary and ternary blends.

Tests	CG (X1)	SQF (X2)	SCF (X3)	EI	BD (g/cm3)	SF (N)	SW (N·s)	WAI (g gel/g dw)	WSI (%)	L*	a*	b*
1	100	0	0	2.10 ± 0.06	0.22 ± 0.02	32.48 ± 3.17	331.66 ± 27.53	4.48 ± 0.18	8.44 ± 0.16	61.23 ± 1.41	5.99 ± 0.21	37.65 ± 0.55
2	0	100	0	1.00 ± 0.08	0.46 ± 0.07	21.24 ± 2.56	67.05 ± 10.24	5.96 ± 0.14	24.75 ± 1.46	41.59 ± 0.29	8.80 ± 0.18	21.08 ± 0.40
3	0	0	100	0.94 ± 0.02	0.73 ± 0.09	10.16 ± 1.25	14.11 ± 2.25	4.06 ± 0.01	24.85 ± 0.09	34.89 ± 1.07	8.03 ± 0.20	20.63 ± 0.75
4	50	50	0	1.41 ± 0.07	0.19 ± 0.02	15.46 ± 1.69	88.86 ± 13.24	5.30 ± 0.10	15.38 ± 0.07	51.61 ± 0.56	6.96 ± 0.09	22.67 ± 0.52
5	50	0	50	1.04 ± 0.09	0.72 ± 0.10	37.36 ± 4.00	48.68 ± 5.96	4.01 ± 0.17	17.63 ± 0.82	41.78 ± 1.27	8.14 ± 0.19	23.50 ± 0.88
6	0	50	50	0.88 ± 0.11	0.60 ± 0.05	26.92 ± 5.78	27.93 ± 5.43	4.55 ± 0.11	21.78 ± 0.74	34.17 ± 0.46	10.73 ± 0.37	20.52 ± 0.42
7	66.67	16.67	16.67	1.47 ± 0.04	0.32 ± 0.05	23.31 ± 2.59	94.32 ± 16.85	4.77 ± 0.23	15.65 ± 1.65	50.35 ± 0.97	6.43 ± 0.08	25.73 ± 0.28
8	16.67	66.67	16.67	1.00 ± 0.05	0.40 ± 0.05	22.62 ± 1.89	42.80 ± 27.53	4.89 ± 0.07	17.83 ± 0.33	38.18 ± 0.95	9.22 ± 0.10	21.36 ± 0.43
9	16.67	16.67	66.67	1.11 ± 0.09	0.56 ± 0.08	49.96 ± 6.97	51.10 ± 5.73	3.07 ± 0.47	20.27 ± 0.19	36.92 ± 1.15	9.13 ± 0.16	22.52 ± 0.50
10	33.33	33.33	33.33	1.09 ± 0.03	0.66 ± 0.07	58.41 ± 8.13	78.34 ± 10.56	3.76 ± 0.01	16.55 ± 0.12	41.56 ± 0.51	7.46 ± 0.25	22.82 ± 0.81
11	33.33	33.33	33.33	1.05 ± 0.05	0.66 ± 0.07	57.52 ± 5.41	81.26 ± 8.72	3.76 ± 0.08	16.42 ± 0.22	41.70 ± 0.36	7.55 ± 0.12	23.17 ± 0.36
12	33.33	33.33	33.33	1.05 ± 0.07	0.67 ± 0.07	57.30 ± 7.35	76.93 ± 7.51	3.74 ± 0.06	16.50 ± 0.15	40.89 ± 0.35	7.73 ± 0.08	22.53 ± 0.32

Data are means ± standard deviation of three replicates. Abbreviations: BD, bulk density; CG, corn grits; EI, expansion index; SCF, sprouted cañihua flour; SQF, sprouted quinoa flour; SF, shear force; SW, shear work; WAI, water absorption index; WSI, water solubility index.