Table 1.
Effect of Green tea powder on pasting properties of wheat flour and hardness of gel
| Blend % | Peak (cp) | Trough (cp) | Breakdown(cp) | Final viscosity(cp) | Set back(cp) | hardness of gel (g) |
|---|---|---|---|---|---|---|
| 0 | 3380 ± 2.0d | 1526 ± 2.0d | 1854 ± 2.0d | 3260 ± 3.0d | 1734 ± 3.0d | 63.2 ± 1.1d |
| 1 | 2982 ± 5.0c | 1214 ± 5.0a | 1768 ± 5.0c | 2872 ± 4.0b | 1658 ± 4.0c | 58.2 ± 0.9c |
| 2 | 2651 ± 4.0b | 1574 ± 4.0c | 1077 ± 4.0ab | 2937 ± 2.0bc | 1363 ± 3.0b | 55.4 ± 0.3b |
| 4 | 2352 ± 3.0a | 1321 ± 3.0b | 1031 ± 3.0a | 2575 ± 4.0a | 1254 ± 3.0a | 54.3 ± 1.2a |
The values are mean ± S.D of three independent determinations
Means followed by different superscripts within a column are significantly (p ≤ 0.05) different