Flour formulations Attributes (n = 20) Appearance Flavor Texture Sweetness Overall acceptance F1 5.04 ± 1.20c 6.05 ± 0.22d 5.05 ± 0.67d 6.09 ± 0.89c 6.04 ± 0.66d F2 6.57 ± 1.21c 7.08  ± 0.59d 7.14 ± 0.48d 7.05 ± 0.86c 7.42 ± 0.81d F3 6.23 ± 1.26b 7.09  ± 0.31a 6.71 ± 0.78d 5.95 ± 0.74a 6.52 ± 0.51b F4 6.14 ± 1.23b 7.10  ± 0.95a 5.86 ± 0.48b 4.76 ± 1.09c 5.98 ± 0.67d F5 6.09 ± 1.13b 7.16  ± 0.62a 4.09 ± 0.31d 4.24 ± 1.13d 5.78 ± 0.78b F6 5.95 ± 1.24b 7.38 ± 0.59d 4.05 ± 0.38d 3.76 ± 1.67d 4.90 ± 0.53d F1 is 100% Wheat flour, F2 is 100% Rice flour, F3 is 75% Rice flour+25% Quinoa flour, F1 is 50% Rice flour+50% Quinoa flour, F5 is 25% Rice flour+75% Quinoa flour and F6 is 100% Quinoa flour. All data are presented by means ± SD. Means and standard deviation (SD) followed by the same letter in the same column are not significantly different (P<0.05).

Table 4: Muffin sensory by 9-point hedonic scales.