Table 5b

Flour formulations (for cookies)	Hardness (g)	Fracturability
100% Rice flour	343.81 ± 6.06^a	39.9±1.69^a
100% Rice flour + 10% BP	568.86 ± 11.49^b	41.65±2.45^a
50% Rice flour + 50% Quinoa flour	365.61 ± 10.03^a	38.34±2.52^a
50% Rice flour + 50% Quinoa flour+ 10% BP	725.41 ± 34.34^c	40.66±7.21^a
100% Quinoa flour	503.79 ± 19.89^b	38.32±6.85^a
100% Quinoa flour+ 10% BP	830.24 ± 19.96^a	38.11±4.07^a

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

Table 5b: Texture properties of unfortified and freeze-dried blueberry powder fortified cookies