Flour formulation (for muffins) Day 0 Month 1 Month 2 Month 3 100% Rice flour 24.54 ± 0.38a 24.71 ± 0.41a 25.04 ± 0.22b 27.03 ± 0.19c 100% Rice flour + 10% BP 22.55 ± 0.07b 22.35 ± 0.05b 21.79 ± 0.05ᶜ 21.11 ± 0.06d 50% Rice flour + 50% Quinoa flour 24.08 ± 0.04c 24.24 ± 0.08c 25.35 ± 0.07d 26.47 ± 0.06e 50% Rice flour + 50% Quinoa flour+ 10% BP 23.41 ± 0.06d 22.68 ± 0.09h 21.57 ± 0.07c 20.24 ± 0.08f 100% Quinoa flour 26.61 ± 0.07e 26.75 ± 0.08e 28.29 ± 0.05a 29.82 ± 0.06g 100% Quinoa flour+ 10% BP 25.64 ± 0.08f 25.22 ± 0.06g 24.98 ± 0.06b 24.85 ± 0.08h

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

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