Table 3a

Flour formulation (for muffins)	Day 0	Month 1	Month 2	Month 3
100% Rice flour	0.835 ± 0.025^a	0.906 ± 0.007^c	0.927 ± 0.013^d	0.923 ± 0.018^e
100% Rice flour + 10% BP	0.839 ± 0.012^b	0.826 ± 0.011^b	0.824 ± 0.009^a	0.821 ± 0.008^f
50% Rice flour + 50% Quinoa flour	0.822 ± 0.011^a	0.937 ± 0.01^e	0.952 ± 0.011^b	0.956 ± 0.009^g
50% Rice flour + 50% Quinoa flour+ 10% BP	0.823 ± 0.007^a	0.821 ± 0.008^a	0.815 ± 0.007^a	0.792 ± 0.008^b
100% Quinoa flour	0.816 ± 0.006^a	0.939 ± 0.004^d	0.939 ± 0.005^e	0.941 ± 0.005^h
100% Quinoa flour+ 10% BP	0.781 ± 0.006^c	0.778 ± 0.005^c	0.776 ± 0.006^c	0.774 ± 0.005^c

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 3a: Water activities (A_w) with time due to freeze-dried blueberry powder fortification in muffins