Table 2b

Flour formulation (for cookies)	Day 0	Month 1	Month 2	Month 3
100% Rice flour	12.92 ± 0.05^a	14.84 ± 0.03^c	15.27 ± 0.06^d	16.27 ± 0.07^e
100% Rice flour + 10% BP	15.33 ± 0.08^b	15.37 ± 0.07^b	15.56 ± 0.05^b	15.98 ± 0.05^c
50% Rice flour + 50% Quinoa flour	14.48 ± 0.05^c	14.51 ± 0.04^c	16.24 ± 0.04^a	18.61 ± 0.03^b
50% Rice flour + 50% Quinoa flour+ 10% BP	21.26 ± 0.16^d	21.02 ± 0.12^d	20.82 ± 0.14^e	20.48 ± 0.14^a
100% Quinoa flour	12.45 ± 0.35^e	12.57 ± 0.33^e	14.01 ± 0.35^c	15.23 ± 0.18^d
100% Quinoa flour+ 10% BP	22.68 ± 0.44^f	21.86 ± 0.54^g	21.56 ± 0.24^h	21.25 ± 0.45ⁱ

Results are expressed as Mean ± Standard deviation. Values with different superscripts (a, b, c, d, e, f, g, h, i) in a column differ significantly (p < 0.05).

Table 2b: Moisture content with time due to freeze-dried blueberry powder fortification in cookies