Table 5.
The pasting properties of tropical flours compared with a traditional flour using RVA method #2 (maximum temperature of 130 °C) 1.
| Breadfruit A 2 | Breadfruit B 3 | Banana 4 | Wheat 5 | SEM | p-Value | |
|---|---|---|---|---|---|---|
| Peak viscosity 6, cP | 5169.33 b | 6809.00 a | 4142.00 c | 1597.00 d | 76.95 | <0.0001 |
| Trough Viscosity 7, cP | 991.67 c | 1195.33 b | 1296.67 a | 418.33 d | 12.43 | <0.0001 |
| Breakdown 8, cP | 4177.67 b | 5613.67 a | 2845.33 c | 1178.67 d | 67.72 | <0.0001 |
| Final Viscosity 9, cP | 1766.00 b | 2000.33 a | 1962.00 a | 1396.00 c | 42.03 | 0.0001 |
| Setback 10, cP | 774.33 b | 805.00 ab | 665.33 b | 977.67 a | 37.30 | <0.01 |
| Peak time 11, min | 5.85 c | 6.11 b | 6.58 a | 5.71 d | 0.02 | <0.0001 |
| Pasting temperature 12, °C | 77.85 | 78.45 | 82.73 | 76.53 | 2.71 | 0.46 |
a–d Least square means within a row with different superscripts are statistically different (p < 0.05); 1 Data presented are LS means and reported SEM is the maximum SEM among treatments; 2 Breadfruit A was sourced from Natural Foods International (Apia, Western Samoa); 3 Breadfruit B was sourced from Jungle Project (Alajuela, Costa Rica); 4 Banana flour was sourced from LiveKuna, Kunachia LLC (Davie, FL, USA); 5 Wheat flour was obtained commercially from Bulk Barn Foods (Aurora, ON, Canada); 6 Peak viscosity indicates the water holding capacity of the flour and the viscous load likely to be encountered by a mixing cooker; 7 Tough viscosity is the minimum viscosity after peak; 8 Breakdown = peak viscosity − trough viscosity; 9 Final viscosity is the viscosity at the end of the test, which indicates the ability of the flour to form a viscous paste or gel after cooking and cooling; 10 Setback = final viscosity − trough viscosity; 11 Peak time is the time when peak viscosity occurred; 12 Pasting temperature indicates the minimum temperature required to cook the flour sample and indicates energy costs.