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Phytochemical profile by HPLC. Principal compound in different formulations of cookies is quercetin (6.39 min). (A) Ch5:A20: 40 g of wheat flour + 5 g of chaya flour + 20 g of amaranth flour; (B) Ch10:A15: 40 g of wheat flour + 10 g of chaya flour + 15 g of amaranth flour; (C) Ch15:A10: 40 g of wheat flour + 15 g of chaya flour + 10 g of amaranth flour; and (D) Ch20:A5: 40 g of wheat flour + 20 g of chaya flour + 5 g of amaranth flour.
