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Functional Properties of Optimum Blends
| Functional property | Run 19 | Run 11 |
|---|---|---|
| WAC (g/g) | 1.80a ± 0.0 | 1.6b ± 0.05 |
| OAC (g/g) | 1.56a ± 0.01 | 1.23b ± 0.04 |
| BD (g/ml) | 0.895a ± 0.01 | 0.83a ± 0.0 |
| SC (ml) | 14.00a ± 0.01 | 13.00a ± 0.02 |
* Run 19: 81.44 % wheat, 6.75 % amaranth, 3.39 % BSG and 7.92 % apple pomace; Run 11: 65.00 % wheat, 30.00 % amaranth, 2.00 % BSG and 3.00 % apple pomace
* (WAC Water absorption capacity; OAC Oil absorption capacity; SC Swelling capacity; BD Bulk density)
