Table 3b

Flour formulation (for cookies)	Day 0	Month 1	Month 2	Month 3
100% Rice flour	0.254 ± 0.004^a	0.301 ± 0.005^c	0.311 ± 0.006^b	0.321 ± 0.007^d
100% Rice flour + 10% BP	0.498 ± 0.001^b	0.503 ± 0.002^b	0.518 ± 0.005^a	0.523 ± 0.006^c
50% Rice flour + 50% Quinoa flour	0.425 ± 0.006^c	0.428 ± 0.003^a	0.438 ± 0.005^d	0.451 ± 0.005^e
50% Rice flour + 50% Quinoa flour+ 10% BP	0.579 ± 0.005^d	0.569 ± 0.005^f	0.549 ± 0.006^g	0.521 ± 0.006^h
100% Quinoa flour	0.346 ± 0.003^e	0.348 ± 0.002^e	0.356 ± 0.004^h	0.361 ± 0.005ⁱ
100% Quinoa flour+ 10% BP	0.599 ± 0.004^f	0.589 ± 0.004^g	0.571 ± 0.004ⁱ	0.569 ± 0.005^j

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

Table 3b: Water activities (Aw) with time due to freeze-dried blueberry powder fortification in cookies