Table 3.
Rheological characteristics of atta
| Parameters | CA | RA | RAFM (%) | ||
|---|---|---|---|---|---|
| 5 | 10 | 15 | |||
| Farinograph | |||||
| Water absorption (%) | 86.0e ± 0.21 | 71.8a ± 0.42 | 72.4b ± 0.35 | 73.1c ± 0.25 | 73.9d ± 0.35 |
| Dough development time (min) | 3.18b ± 0.12 | 2.31a ± 0.32 | 2.32a ± 0.15 | 2.35a ± 0.25 | 2.42a ± 0.15 |
| Dough stability (min) | 1.28a ± 0.02 | 1.52c ± 0.04 | 1.45c ± 0.05 | 1.41b ± 0.04 | 1.4 b ± 0.05 |
| Amylograph | |||||
| Pasting temperature °C | 60.8a ± 0.25 | 61.8c ± 0.28 | 61.4b ± 0.35 | 61.2b ± 0.15 | 61.0b ± 0.18 |
| Peak viscosity (BU) | 435a ± 5.54 | 568b ± 6.50 | 576c ± 4.53 | 582c ± 6.05 | 604d ± 8.52 |
| Hot paste viscosity (BU) | 311a ± 5.58 | 394b ± 5.53 | 400b ± 4.54 | 411c ± 3.55 | 424c ± 2.55 |
| Cold paste viscosity (BU) | 632a ± 3.55 | 771c ± 2.55 | 765c ± 5.55 | 757b ± 4.55 | 750b ± 2.85 |
| Breakdown (BU) | 124a ± 3.55 | 174b ± 2.54 | 176c ± 1.55 | 177c ± 3.05 | 180c ± 2.12 |
| Setback (BU) | 321a ± 1.54 | 377d ± 2.44 | 365c ± 3.25 | 346b ± 1.52 | 326a ± 2.25 |
Values are mean ± standard deviation of three separate determinations (n = 3). Mean SD values followed by different superscripts within the same row are significantly different (P ≤ 0.05)
Refer Table 1 for abbreviations