. 2016 Dec 2;5(3):653–661. doi: 10.1002/fsn3.444

Table 3.

Effect of taro drying methods and blending ratios on rheological properties of wheat and taro blended dough

Blended flours	WA (%)	DDT (min)	ST (min)	TBD (min)	MTI (FU)	FQN (FU)
D₁B₁	57.37 ± 0.26 ^cd	5.20 ± 0.10^dc	4.80 ± 0.10^d	9.43 ± 0.31^e	61.75 ± 1.25^dc	103.00 ± 1.00^f
D₁B₂	57.60 ± 0.30^bcd	8.67 ± 0.26^a	8.03 ± 0.21^a	13.27 ± 0.29^c	59.38 ± 2.63^dc	144.67 ± 3.52^c
D₁B₃	58.40 ± 0.10^a	5.80 ± 0.10^dc	7.00 ± 0.26^b	10.87 ± 0.25^e	70.00 ± 3.00^ba	107.00 ± 6.00^f
D₂B₁	57.67 ± 0.26^bc	5.67 ± 0.26^d	7.03 ± 0.21^b	10.57 ± 0.25^e	76.50 ± 4.50^a	104.67 ± 2.89^f
D₂B₂	58.20 ± 0.10^a	8.37 ± 0.26^ba	6.27 ± 0.06^c	13.20 ± 0.17^dc	75.27 ± 2.75^a	132.33 ± 2.52^d
D₂B₃	58.30 ± 0.20^a	7.87 ± 0.26^bac	6.17 ± 0.06^c	12.07 ± 0.26^d	76.00 ± 5.00^a	121.00 ± 3.61^e
D₃B₁	57.10 ± 0.20^d	6.90 ± 0.20^bc	8.30 ± 0.20^a	13.90 ± 0.20^b	60.38 ± 2.63^dc	137.67 ± 2.52^d
D₃B₂	57.27 ± 0.15^cd	8.67 ± 0.16^ba	8.70 ± 0.10^a	14.40 ± 0.30^a	64.00 ± 6.00^bc	162.00 ± 2.00^a
D₃B₃	58.00 ± 0.66^ba	9.47 ± 0.16^a	7.47 ± 0.15^b	14.63 ± 0.21^a	56.75 ± 4.25^d	152.67 ± 2.52^b
100% wheat	56.03 ± 0.31^e	4.00 ± 0.72^e	3.30 ± 0.20^e	7.20 ± 0.10^f	75.00 ± 2.00^a	101.67 ± 1.53^f
Mn	57.59	7.06	6.71	11.95	67.50	126.67
CV (%)	0.51	2.70	2.34	2.02	2.74	2.49
p < .05	0.1854^ns	0.0001^**	0.0001^**	0.0001^**	0.0001^**	0.0001^**

** and ns represent significant at 1% and nonsignificant at 5% probability level, respectively. Mean values followed by the same letter in the column are not significantly different at 5% probability level. DMRT (p < .05), Duncan's multiple range taste at α equal to 0.05; WA, water absorption; DDT, dough development time; ST, dough stability time; TBD, time to break down; MTI, mixing tolerance index; FQN, farinographic quality number; D₁B₁, D₁B₂, and D₁B₃ are oven‐dried taro flour blended flours at 10, 15, and 20 g taro flour, respectively, D₂B₁, D₂B₂, and D₂B₃ are solar‐dried taro blended flours at 10, 15, and 20 g taro flour, respectively, D₃B₁, D₃B₂, and D₃B₃ are sun‐dried taro flour blended flours at 10, 15, and 20 g, respectively, Mn, grand mean and CV, coefficient of variance.