Table 2.

The effect of quinoa flour on pasting properties of flours.

Samples	Pasting temperature/°C	Peak viscosity/BU	Minimum viscosity/BU	Final viscosity/BU	Breakdown value/BU	Setback value/BU
WF	61.3 ± 0.28c	1416 ± 6.36d	996 ± 6.36ab	2065 ± 6.36b	420 ± 0.00d	988 ± 7.07a
QCF	60.5 ± 0.07d	2291 ± 3.54a	1242 ± 6.36ab	2190 ± 14.85a	1049 ± 9.90a	880 ± 12.73b
GQWF	61.3 ± 0.00c	554 ± 4.24i	461 ± 4.24b	680 ± 12.02j	93 ± 0.00h	234 ± 7.78j
RQWF	61.5 ± 0.07c	924 ± 9.19h	729 ± 7.78ab	1066 ± 7.07c	195 ± 1.41g	338 ± 0.00h
QCF-10	62.0 ± 0.28b	1467 ± 30.41c	984 ± 9.19a	1917 ± 5.66c	483 ± 21.21c	883 ± 8.49b
QCF-20	61.7 ± 0.07bc	1540 ± 5.66b	992 ± 7.07a	1860 ± 3.54de	548 ± 12.73b	840 ± 11.31d
QCF-30	61.4 ± 0.14c	1545 ± 31.82b	977 ± 15.56a	1835 ± 29.70e	568 ± 16.26b	851 ± 3.54cd
QCF-40	61.8 ± 0.07c	1572 ± 12.73b	1010 ± 3.54a	1885 ± 7.07d	563 ± 9.19b	866 ± 2.83bc
GQWF-10	61.7 ± 0.35bc	1342 ± 21.92e	865 ± 9.19ab	1769 ± 1.41f	477 ± 12.73c	859 ± 7.07cd
GQWF-20	63.0 ± 0.00a	1170 ± 9.19g	874 ± 1.41ab	1472 ± 14.14i	296 ± 10.61f	577 ± 14.14g
GQWF-30	62.6 ± 0.42a	1202 ± 14.85g	768 ± 2.83ab	1479 ± 2.12i	434 ± 17.68d	710 ± 4.24f
RQWF-10	61.6 ± 0.21bc	1286 ± 15.56f	860 ± 8.49ab	1761 ± 14.14f	426 ± 7.07d	856 ± 7.78cd
RQWF-20	61.8 ± 0.14bc	1191 ± 12.73g	818 ± 7.07ab	1628 ± 14.85g	373 ± 5.66e	778 ± 9.90e
RQWF-30	62.7 ± 0.21a	1294 ± 20.51f	823 ± 15.56ab	1588 ± 29.70h	471 ± 4.95c	761 ± 10.61e

Values are mean ± standard deviation. Values in the same column with different letters represent statistical difference between each other (p < 0.05). WF = wheat flour; QCF10-40 = substitution of wheat flour with quinoa core flour at 10, 20, 30, and 40% levels, respectively; GQWF10-30 = substitution of wheat flour with quinoa whole flour using a grinding mill at 10, 20, and 30% levels, respectively; RQWF10-30 = substitution of wheat flour with quinoa whole flour by recombining method using a flour mill at 10, 20, and 30% levels, respectively.