Table 2 Functional and organoleptic properties of stevia sweetened quinoa-tigernuts breakfast meal

Functional Properties

 Emulsion capacity (mL/g)

27.43 ± 2.29^c

32.64 ± 2.29^c

40.48 ± 2.05^b

42.19 ± 1.76^ab

46.67 ± 1.32^a

25.96 ± 0.98^c

 Foaming capacity (%)

7.75 ± 0.12^d

8.35 ± 0.25 ^cd

9.23 ± 0.27^bc

9.95 ± 0.17^b

11.64 ± 0.61^a

4.98 ± 0.05^e

 Foaming stability (%)

3.49 ± 0.51^a

2.95 ± 0.31^a

2.63 ± 0.45^ab

1.76 ± 0.20^bc

1.27 ± 0.10^c

1.24 ± 0.02^c

 Oil absorption capacity (%)

176.67 ± 3.06^b

172.67 ± 3.06^b

164.00 ± 4.00^c

163.67 ± 1.53^c

158.67 ± 2.52^c

188.65 ± 1.65^a

 Water absorption capacity (%)

259.67 ± 4.51^a

234.67 ± 6.56^b

194.33 ± 5.33^c

195.67 ± 5.03^c

179.33 ± 6.11^d

184.65 ± 3.33^d

 Bulk density (g/mL)

0.75 ± 0.01^c

0.80 ± 0.01^b

0.81 ± 0.02^b

0.81 ± 0.02^b

0.86 ± 0.02^a

0.53 ± 0.04^d

Sensorial assessments

 Color/Appearance

7.34 ± 0.82^a

7.28 ± 0.55^a

6.96 ± 1.02^a

7.39 ± 0.42^a

6.79 ± 0.94^a

7.45 ± 0.08^a

 Taste

6.82 ± 0.88^a

7.44 ± 0.92^a

6.58 ± 1.44^a

7.23 ± 0.68^a

6.48 ± 1.04^a

7.38 ± 0.07^a

 Texture/mouthfeel

6.94 ± 0.22^ab

7.55 ± 0.04^a

7.26 ± 0.32^a

7.68 ± 0.78^a

6.92 ± 0.06^b

7.11 ± 0.33^a

 Flavor

7.88 ± 0.35^a

7.47 ± 0.18^b

6.75 ± 0.55^c

7.94 ± 0.02^a

7.06 ± 0.68^bc

7.63 ± 0.08^b

 Acceptability

6.81 ± 0.67^a

7.39 ± 0.99^a

7.05 ± 0.66^a

6.84 ± 1.09^a

7.11 ± 0.61^a

7.52 ± 0.55^a