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

Table 3

Pasting properties of wheat and kañawa flours and their blends.

Sample	PV (RVU)	FV (RVU)	BD (RVU)	SB (RVU)
Wheat	242.42^g	287.75^g	81.50^g	126.83^h
L1	41.50^b	67.50^b	0.42^a	26.42^b
L2	19.75^a	22.42^a	2.33^a	5.00^a
L1-10%	188.25^f	242.58^f	65.25^f	119.58^g
L1-20%	160.33^e	216.58^e	52.92^e	109.17^f
L1-30%	139.83^d	198.33^d	44.25^c	102.75^e
L2-10%	193.42^f	237.42^f	64.75^f	108.75^f
L2-20%	155.5^e	200.08^d	49.08^d	93.67^d
L2-30%	132.42^c	175.00^c	39.33^b	81.92^c

PV: peak viscosity; FV: final viscosity; BD: breakdown; SB: setback. Values followed by the same letter within a column are not significantly different ().