Table 4.
Pasting properties of samples
| Samples | Peak (RVU) | Trough 1 (RVU) | Breakdown viscosity (RVU) | Final viscosity (RVU) | Setback (RVU) | Time (min) | Pasting temp. (°C) |
|---|---|---|---|---|---|---|---|
| KAN | 197.00 ± 2.53 | 115.80 ± 18.38 | 81.25 ± 0.91 | 227.95 ± 1.85 | 112.15 ± 3.23 | 5.97 ± 0.05 | 87.57 ± 0.60 |
| TAD | 183.95 ± 1.85 | 110.60 ± 11.31 | 73.35 ± 3.53 | 215.50 ± 2.28 | 104.90 ± 1.97 | 5.87 ± 0.09 | 87.20 ± 0.07 |
| OAV | 153.65 ± 1.77 | 101.20 ± 5.65 | 52.45 ± 2.12 | 191.85 ± 1.61 | 90.65 ± 0.95 | 5.70 ± 0.05 | 86.83 ± 0.53 |
| CON | 392.35 ± 2.15 | 224.75 ± 12.36 | 167.60 ± 1.79 | 384.20 ± 1.98 | 159.45 ± 0.63 | 5.97 ± 0.33 | 76.60 ± 0.85 |
Sample CON: 100% wheat flour, KAN: 90% wheat and 10% unripe banana flour, TAD: 80% wheat and 20% unripe banana flour, OAV: 70% wheat and 30% unripe banana flour.