Table 6a

Flour formulations (for muffins)	Flavor	Texture	Sweetness	Appearance	Overall acceptance
100% Rice flour	7.38± 0.59^a	7.14 ± 0.35^a	6.04 ± 3.66^a	6.81 ± 0.61^a	7.04 ± 0.49^a
100% Rice flour + 10% BP	7.71± 0.46^a	7.23 ± 0.43^a	6.63 ± 3.98^b	6.57 ± 0.51^a	7.85 ± 0.79^b
50% Rice flour + 50% Quinoa flour	6.28± 0.56^c	6.52 ± 0.61^b	4.99 ± 3.06^d	6.14 ± 0.72^b	6.14 ± 0.85^c
50% Rice flour + 50% Quinoa flour+ 10% BP	6.38± 0.49^c	6.23 ± 0.43^c	5.11 ± 3.09^d	6.52 ± 0.61^a	6.04 ± 0.21^c
100% Quinoa flour	6.52 ± 0.63^b	5.71 ± 0.46^d	5.13 ± 3.11^c	6.14 ± 0.79^b	6.23± 0.43^c
100% Quinoa flour+ 10% BP	6.04 ± 0.66^d	5.14 ± 0.38^d	4.25 ± 2.57^c	6.23 ± 1.17^b	5.28 ± 0.78^d

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

Table 6a: Sensory characteristics of unfortified and freeze-dried blueberry powder fortified muffins