Pasting properties of noodles with plantain flour substitution
Plantain flour substitution | Peak viscosity (cP) | Peak time (s) | Breakdown (cP) | Final viscosity (cP) |
---|---|---|---|---|
10% | 860±2.00c | 496±1.00b | 340±2.00c | 802±2.52c |
20% | 1,745±3.00b | 484±1.00c | 678±1.53b | 1,474±2.00b |
30% | 494±2.00d | 484±1.00c | 279±1.00d | 595±2.00d |
Control | 5,032±3.51a | 512±1.00a | 2,167±1.53a | 4,597±2.00a |
P-value | <0.001 | <0.001 | <0.001 | <0.001 |
Values are presented as mean±SD (n=3).
Different letters (a-c) within the same column denote significant differences among the treatments at P<0.05.