1. © The Author(s) 2015. Published by Science and Education Publishing.
Table 6. Pasting Properties of Cassava Starch Mushroom (P. pulmonaris) Flour Blends
Rheological
Parameter
Flour Blends
CS(%) :
100 90 80 70 60
MS(%): 10 20 30 40 PV
(RVU)
244.91a±0.17
213.73b±0.57
165.32c±0.03
164.94c±0.05
161.95d±0.05 TV
175.61a±0.12
150.68b±0.02
108.68c±0.68
100.56d±0.02
100.36d±0.05 BD
69.30a±0.11
63.05c±0.56
56.64e±0.65
64.38b±0.06
61.59d±0.03 FV
315.10a±0.10
266.06b±0.17
226.96d±0.40
232.88c±0.05
227.32d±0.01 SV
139.49a±0.21
115.37e±0.18
118.28d±0.43
132.33b±0.05
126.96c±0.06
Peak Time
(mins)
5.55b±0.01
5.24c±0.01
4.79d±0.03
5.23c±0.02
5.75a±0.11
Pasting Temp
(oC)
83.29a±0.08
81.85c±0.13
81.43d±0.13
82.90b±0.30
81.76c±0.01
Values with the same superscript within a row are significantly different at p<0.05 CS= Cassava Starch,
MS= Mushroom Flour
PV= Peak viscosity
TV= Trough viscosity
BD=Breakdown viscosity
FV= Final viscosity.
Ojo M.O. et al. Proximate, Functional and Pasting Properties of Cassava Starch and Mushroom (Pleurotus Pulmonarius)
Flour Blends. American Journal of Food Science and Technology, 2017, Vol. 5, No. 1, doi: /ajfst-5-1-3
© The Author(s) Published by Science and Education Publishing.