Pasting and Dough Rheological Properties of Ackee (Blighia sapida) Aril Flour: A Contribution to the Search for Wheat Flour Substitutes

Table 2

Effect of blending wheat and ackee aril flour on dough pasting properties.

Treatment	Pasting temperature (°C)	Peak viscosity (Pa·s)	Ease of cooking (min)	Swelling power (g water g starch^-1)	Final viscosity (Pa·s)	Thixotropy (%)
T1	^a	^a	^a	^a	^a	^a
T2	^a	^b	^a	^b	^b	^b
T3	^a	^c	^a	^c	^c	^c
T4	^a	^d	^b	^d	^d	^c
T5	^b	^d	^a	^d	^e	^c

Wheat/ackee aril flour mass ratios of 100 : 00 (T1), 75 : 25 (T2), 50 : 50 (T3), 25 : 75 (T4), and 0 : 100 (T5). The same lowercase letters within a column are not significantly different at .