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

Figure 5

Comparison of amino acid profile of treatment No.5 (Selected treatment) with control sample. The amino acid profile was determined through HPLC method. The amounts of most of the essential amino acids were significantly more than control sample.