Table 2.
Effect of green tea powder on functional and farinographic characteristics of wheat flour.
| Blend | WAC | OAC | SP | WSI | FC | FS | WAC | DDT | Stability |
|---|---|---|---|---|---|---|---|---|---|
| (%) | (mL/100 g) | (ml/100 g) | (g/100 g) | (%) | (%) | (%) | (min) | (min) | |
| 0 | 0.87 ± 0.24d | 1.22 ± 0.09 a | 5.15 ± 0.08a | 9.74 ± 0. 10d | 75 ± 3.20 d | 61.71 ± 1.20 b | 60.0 ± 0.1a | 1.9 ± 0.01a | 4.8 ± 0.05a |
| 1 | 0.83 ± 0.40c | 1.322 ± 0.12b | 5.13 ± 0.11a | 8.92 ± 0.14c | 65 ± 4.30 c | 63.03 ± 1.90 c | 61.9 ± 0.1bc | 2.4 ± 0.03bc | 5.0 ± 0.09b |
| 2 | 0.74 ± 0.31b | 1.42 ± 0.15c | 5.11 ± 0.10a | 8.29 ± 0.20b | 26 ± 3.80 b | 0a | 63.7 ± 0.2c | 2.9 ± 0.02c | 5.3 ± 0.08c |
| 4 | 0.56 ± 0.21a | 1.46 ± 0.11d | 5.08 ± 0.09a | 7.58 ± 0.18a | 0a | 0a | 65.3 ± 0.1d | 3.4 ± 0.01d | 5.8 ± 0.05d |
The values are mean ± S.D of three independent determinations
Means followed by different superscripts within a column are significantly different (p ≤ 0.05) for each blend
FC (%) = Foam Capacity, FS (%) = Foam Stability, OAC (ml/g) = Oil Absorption Capacity, WAC = Water Absorption Capacity, WSI (%) = Water Solubility Index, SP = Swelling Power. WAC = Water Absorption Capacity%, DDT = Dough development time