Table 3.
Pasting properties of wheat: groundnut protein concentrate flour blends
| Properties | 100:0 | 95:5 | 90:10 | 85:15 | 80:20 |
|---|---|---|---|---|---|
| Peak viscosity (RVU) | 1,492a ± 27 | 1,379b ± 20 | 1,190.5c ± 4.5 | 1,036d ± 19 | 913e ± 0.07 |
| Trough viscosity (RVU) | 820a ± 21 | 759.5a ± 30.5 | 675b ± 4.4 | 608c ± 11 | 536d ± 0.00 |
| Break down viscosity (RVU) | 672a ± 6 | 619.5b ± 10.5 | 515c ± 9 | 428d ± 8 | 377e ± 0.71 |
| Final viscosity (RVU) | 1,751a ± 26 | 1,656b ± 16 | 1,472.5c ± 0.05 | 1,342d ± 23 | 1,178e ± 3.22 |
| Set back viscosity (RVU) | 931a ± 5 | 896.5b ± 5 | 797c ± 4 | 734d ± 12 | 642e ± 3.43 |
| Peak time (min) | 6.00a ± 0.67 | 5.83b ± 0.01 | 5.80c ± 0.67 | 5.67c ± 0.00 | 5.57c ± 0.03 |
| Pasting temperature (°C) | 88.03b ± 0.03 | 88.00b ± 0.05 | 89.25a ± 0.35 | 89.58a ± 0.04 | 90.03a ± 0.43 |
Values are means ± standard error of three determinations. Means in the same row with different superscript are significantly different (p < .05).