Preparation of a Low-Calorie, Gluten-Free All-in-One Cake Mix, Containing Bacillus Coagulans Using Quinoa and Inulin Functionality

Figure 3

Comparison of Browning reaction of quinoa cake treatments and control. The crusts of cake samples were tested with the colorimeter. Increasing of quinoa flour enhances dark brown components. The data are expressed as mean ± SD from at least three separate experiments. Inter-group comparisons were made using one way ANOVA.Different lowercase letters represent significant differences at probability level.