Table 2. Texture properties of wheat bread crumb with different amount of pumpkin pulp addition.
|
w(pulp) % |
Hardness N |
Elasticity mm |
Cohesiveness | Chewiness N·mm |
Degree of staling % |
Heterogeneity index % |
Structure quality |
|---|---|---|---|---|---|---|---|
| 0 | (3.8±0.3)a | (8.0±0.2)a | (0.67±0.09)a | (20.7±4.0)a | (34.2±3.6)a | (35.5±4.7)a | MHBC |
| 5 | (5.0±0.4)b | (8.1±0.7)a | (0.61±0.02)a | (24.7±3.1)a | (17.7±4.4)b | (31.8±3.0)a | MHBC |
| 10 | (6.2±0.3)c | (7.1±0.2)b | (0.58±0.03)ab | (25.4±1.7)a | (25.2±2.3)c | (20.5±2.6)b | HBC |
| 15 | (7.4±0.6)d | (7.5±0.6)ab | (0.55±0.03)b | (30.5±2.7)b | (11.6±3.2)bd | (14.6±1.6)c | HBC |
| 20 | (8.2±0.5)d | (6.8±0.5)b | (0.58±0.08)ab | (33.0±7.0)b | (8.3±1.3)d | (13.9±1.8)c | HBC |
Mean values with different superscript letter within the same column are significantly different (p<0.05) MHBC=medium homogeneous bread crumb, HBC=homogeneous bread crumb