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

Table 3

Flow parameters from the Power Law and Herschel-Bulkley models for wheat dough, ackee aril dough, and wheat-ackee aril dough mixtures.

Treatment	Power Law ()			Herschel-Bulkley model ()
	(Pa·s^n)			(Pa)	(Pa·s^n)
T1	^a	^a	0.993	^a	^a	^a	0.995
T2	^b	^a	0.993	^b	^a	^a	0.995
T3	^c	^b	0.994	^c	^a	^a	0.993
T4	^d	^b	0.996	^a	^a	^a	0.986
T5	^d	^b	0.993	^d	^b	^b	0.988

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 .