Table 2.
Influence of millet flour on color characteristics and rheological properties of wafers.
| Sample | Bioactive Compound Content | Functional Properties | |||||
|---|---|---|---|---|---|---|---|
| Protein (mg mL−1) |
Polyphenols (mg mL−1) |
Flavonoids (mg mL−1) |
Phenolic Acids (µg mL−1) |
Reducing Sugars (mg mL−1) |
WAC (%) | OAC (%) | |
| CW | 0.69 ± 0.017 a | 0.015 ± 0.002 a | 0.85 ± 0.07 a | 0.13 ± 0.004 a | 0.59 ± 0.004 a | 631.08 ± 14.54 a | 38.43 ± 1.44 a |
| M1 | 0.75 ± 0.008 b | 0.019 ± 0.003 b | 1.88 ± 0.012 b | 0.14 ± 0.002 b | 0.61 ± 0.003 b | 644.92 ± 18.36 a | 39.12 ± 1.48 a b |
| M2 | 0.99 ± 0.008 c | 0.020 ± 0.002 c | 1.96 ± 0.013 c | 0.16 ± 0.003 c | 0.62 ± 0.002 b c | 714.77 ± 20.38 b | 41.34 ± 1.24 a b |
| M3 | 1.03 ± 0.012 d | 0.021 ± 0.003 d | 2.26 ± 0.010 d | 0.17 ± 0.004 d | 0.63 ± 0.008 c | 803.91 ± 28.71 c | 42.79 ± 1.86 b |
All values are mean ± standard deviation for triplicate experiments; Different letters indicate significant differences (α=0.05). WAC, water absorption capacity; OAC, oil absorption capacity.