Utilization of Kañawa (Chenopodium pallidicaule Aellen) Flour in Pasta Making

Table 2

Gelatinization parameters of wheat and both kañawa flours (L1 and L2) and their blends.

Sample	To (°C)	Tp (°C)	Te (°C)	dH gel (J/g dry solid)
Wheat	61.29^c	67.25^b	74.45^b	4.13^c
L1	55.32^a	60.97^a	68.98^a	2.57^b
L2	57.11^b	61.83^a	68.76^a	1.84^a
L1-10%	61.38^c	67.52^b	74.57^b	4.57^d
L1-20%	62.71^d	68.72^c	76.30^b	4.16^c
L1-30%	62.48^d	68.54^bc	76.29^c	4.38^cd
L2-10%	62.07^cd	68.24^bc	75.55^bc	4.54^d
L2-20%	62.51^d	68.54^bc	76.30^c	4.14^c
L2-30%	62.47^d	68.56^bc	75.74^bc	3.82^c

To: onset temperature; Tp: peak temperature; Te: end temperature; dH gel: gelatinization enthalpy. Values followed by the same letter within a column are not significantly different ().