Table 8.
Effect of texture profile analysis (TPA) on hardness, cohesiveness, gumminess, chewiness, and springiness of bread substituted with amaranth flour during storage.
| Parameters | Wheat flour (100%) | A5+95% wheat flour | A10+90% wheat flour | A15+85% wheat flour |
|---|---|---|---|---|
| Hardness (N) | 2.10 ± 0.03dB | 3.93 ± 0.04cB | 4.22 ± 0.07bB | 4.83 ± 0.06aB |
| Cohesiveness | 0.80 ± 0.02dD | 0.82 ± 0.02cD | 0.84 ± 0.05bD | 0.86 ± 0.03aD |
| Gumminess | 1.10 ± 0.01dC | 1.72 ± 0.03cC | 2.05 ± 0.03bC | 2.39 ± 0.02aC |
| Chewiness (kg/mm) | 4.86 ± 0.04dA | 7.05 ± 0.05cA | 8.12 ± 0.02bA | 9.36 ± 0.01aA |
| Springiness (mm) | 0.60 ± 0.05dD | 0.61 ± 0.01cD | 0.62 ± 0.04bD | 0.65 ± 0.07aD |
Data represents the mean ± standard deviation (n = 3). Means followed by capital letter superscripts in a row differ significantly (p ≤ 0.05), and means followed by the same small letter superscripts in a column differ significantly (p ≤ 0.05).