Table 2.

Effect of yellow pumpkin (YP) substitution on the pasting properties of wheat flour.

Sample	Peak viscosity(cP)	Breakdown (cP)	Final viscosity (cP)	Setback (cP)	Pasting temperature(0C)
Control	2824.66 ± 38.73a	1157.33 ± 3.7c	3607.33 ± 10.96a	1945.33 ± 46.18a	86.56 ± 0.05a
YP 5%	2678.66 ± 3.21ab	1225.00 ± 4.00a	3448.00 ± 3.60ab	1989.33 ± 8.02a	84.00 ± 0.47b
YP 10%	2531.33 ± 1.52bc	1186.00 ± 1.00ab	3312.33 ± 7.09bc	1971.66 ± 7.63a	83.99 ± 0.02b
YP 15%	2281.00 ± 9.53d	1125.33 ± 4.04c	2940.66 ± 5.50c	1786.00 ± 4.00b	84.10 ± 0.80b

Values followed by different letters were significantly different at p < 0.05.