Table 5a

Flour formulations (for muffins)	Hardness (g)	Springiness (cm)	Cohesiveness	Gumminess	Chewiness (g cm)
100% Rice flour	868.27 ± 20.33^a	0.906 ± 0.09^a	0.784 ± 0.02^a	229.52 ± 21.51^a	781.20 ± 33.69^a
100% Rice flour + 10% BP	1096.21 ± 21.09^b	0.657 ± 0.153^b	0.824 ± 0.19^a	272.06 ± 12.57^a	668.03 ± 43.64^a
50% Rice flour + 50% Quinoa flour	1079.12 ± 54.56^a	1.006 ± 0.06^a	0.842 ± 0.03^a	645.79 ± 43.27^b	1079.00 ± 33.04^b
50% Rice flour + 50% Quinoa flour+ 10% BP	1137.82 ± 84.51^c	0.844 ± 0.05^c	0.861 ± 0.06^a	626.56 ± 45.44^b	1171.51 ± 88.93^b
100% Quinoa flour	1478.28 ± 30.46^a	1.040 ± 0.05^a	0.790 ± 0.04^a	1015.45 ± 23.43^c	1537.00 ± 24.24^c
100% Quinoa flour+ 10% BP	1737.97 ± 44.92^a	1.006 ± 0.01^a	0.834 ± 0.06^a	1007.51 ± 9.54^c	1232.22 ± 112.65^b

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

Table 5a: Texture properties of unfortified and freeze-dried blueberry powder fortified muffins