Samples
|
100% Plantain
|
PSC
|
PSR
|
PSO
|
PSRO
|
Cerolina
|
---|
BD (g/mL)
|
0.74 ± 0.03a
|
0.67 ± 0.00b
|
0.71 ± 0.03ab
|
0.71 ± 0.01ab
|
0.67 ± 0.03b
|
0.73 ± 0.01a
|
WAC (g/mL)
|
2.50 ± 0.03b
|
2.45 ± 0.05b
|
2.08 ± 0.03d
|
2.15 ± 0.03c
|
2.70 ± 0.05a
|
2.48 ± 0.02b
|
SC (%)
|
51.43 ± 0.01c
|
55.00 ± 0.01a
|
48.61 ± 0.02e
|
50.00 ± 0.01d
|
53.75 ± 0.02b
|
40.63 ± 0.01f
|
LGC (%)
|
8.00 ± 0.00a
|
8.00 ± 0.00a
|
6.00 ± 0.00c
|
6.00 ± 0.00c
|
7.00 ± 0.00b
|
8.00 ± 0.00a
|
Pasting Properties
|
Peak (RVU)
|
2186 ± 0.06a
|
584 ± 0.04c
|
422 ± 0.02f
|
459 ± 0.05e
|
500 ± 0.05d
|
792 ± 0.06b
|
Trough (RVU)
|
2065 ± 0.05a
|
500 ± 0.03c
|
362 ± 0.04f
|
395 ± 0.03e
|
432 ± 0.06d
|
571 ± 0.05b
|
Breakdown (RVU)
|
121 ± 0.03b
|
84 ± 0.02c
|
60 ± 0.02f
|
64 ± 0.04e
|
68 ± 0.07d
|
221 ± 0.03a
|
Final Viscosity (RVU)
|
3798 ± 0.16a
|
996 ± 0.11b
|
717 ± 0.13f
|
848 ± 0.12e
|
879 ± 0.15d
|
988 ± 0.16c
|
Set back (RVU)
|
1733 ± 0.03a
|
496 ± 0.03b
|
355 ± 0.07f
|
453 ± 0.02c
|
447 ± 0.08d
|
417 ± 0.05e
|
Peak Time (Min)
|
7 ± 0.02a
|
7 ± 0.02a
|
7 ± 0.04a
|
7 ± 0.03a
|
7 ± 0.02a
|
5.27 ± 0.02b
|
Pasting Temp. (°C)
|
87.3 ± 0.03d
|
92 ± 0.06c
|
94.45 ± 0.06a
|
93.65 ± 0.06b
|
94.40 ± 0.06a
|
86.45 ± 0.02e
|
- Means (±SEM) with different alphabetical superscripts in the same column are significantly different at P < 0.05
- Key: PLT: 100% Plantain; PSC: Plantain: Soycake (70:30%); PSR: Plantain: Soycake: Rice bran (65:30:5%); PSO: Plantain: Soycake: Oat bran (65:30:5%); PSRO: Plantain: Soycake: Rice bran: Oat bran (60:30:5:5); CTRL: 100% Commercial dough meal. l*: lightness/darkness; a*: red/green; b*: yellow/blue; c*: brightness/dullness; h*: hue; ∆E: total difference; WI: Degree of whiteness