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International Journal of Phytomedicine and Phytotherapy

Table 6 Functional and pasting properties of plantain, soycake, rice bran and oat bran composite flour and control samples

From: Plantain based dough meal: nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats

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
  1. Means (±SEM) with different alphabetical superscripts in the same column are significantly different at P < 0.05
  2. 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