Table 6b

Flour formulations (for cookies)	Flavor	Texture	Sweetness	Appearance	Overall acceptance
100% Rice flour	5.85± 0.79^a	6.38 ± 0.66^a	7.14 ± 0.79^a	6.81 ± 0.61^a	7.19 ± 0.41^a
100% Rice flour + 10% BP	6.47± 0.92^b	5.91 ± 0.76^b	6.28 ± 0.56^b	6.57 ± 0.51^a	7.61 ± 0.81^a
50% Rice flour + 50% Quinoa flour	6.38± 0.49^b	6.52 ± 0.61^a	6.23 ± 0.53^b	6.14 ± 0.72^a	6.19 ± 0.81^b
50% Rice flour + 50% Quinoa flour+ 10% BP	6.52± 0.61^b	5.85 ± 0.72^b	6.19 ± 0.87^b	6.52 ± 0.61^a	7.23 ± 0.94^a
100% Quinoa flour	6.47 ± 0.63^b	6.47 ± 0.81^a	5.85 ± 0.85^b	6.14 ± 0.79^a	7.38 ± 0.81^a
100% Quinoa flour+ 10% BP	6.76 ± 0.83^b	5.52 ± 0.51^b	5.23 ± 0.62^c	6.23 ± 1.17^a	7.95 ± 0.86^a

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

Table 6b: Sensory characteristics of unfortified and freeze-dried blueberry powder fortified cookies