The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes

Table 2

Chemical analysis of the gluten-free cake.

Sample	Moisture (%)	Protein (%)	Fat (%)	Ash (%)	Fiber (%)
C	^e	^d	^d	^c	^d
A10	^e	^bc	^bc	^ab	^c
A20	^d	^b	^b	^ab	^b
A30	^d	^a	^bc	^a	^a
Q10	^c	^c	^cd	^b	^c
Q20	^b	^c	^c	^b	^b
Q30	^a	^a	^a	^a	^a

The (standard deviation) within columns with different small letters differs significantly (). C: control; A10: sample containing 10% amaranth flour; A20: sample containing 20% amaranth flour; A30: sample containing 30% amaranth flour; Q10: sample containing 10% quinoa flour; A20: sample containing 20% quinoa flour; A30: sample containing 30% quinoa flour.