From:  Rheological, pasting, and textural characteristics of wheat-sacha inchi (Plukenetia volubilis) composite flour and dough

 Rapid visco analyzer (RVA) pasting properties of wheat-sacha inchi composite flour formulations at varying levels of sacha inchi substitution.

FormulationPeak viscosity (cP)Trough viscosity (cP)Breakdown viscosity (cP)Final viscosity (cP)Setback viscosity (cP)Peak time (min)Pasting temperature (°C)
Control3,700 ± 80a1,910 ± 90a1,790 ± 60a3,470 ± 30a1,600 ± 300a5.50 ± 0.50a67.80 ± 0.90a
F13,010 ± 90b1,690 ± 20b1,320 ± 70ab3,040 ± 30a1,350 ± 10b5.80 ± 0.10a67.70 ± 0.10a
F22,580 ± 50c1,500 ± 50c1,080 ± 30bc2,750 ± 40a1,250 ± 10c5.80 ± 0.10a68.50 ± 0.10a
F32,260 ± 30d1,370 ± 70cd890 ± 70cd2,530 ± 80a1,160 ± 40d5.90 ± 0.10a69.40 ± 0.90a
F41,940 ± 30e820 ± 60d760 ± 50d2,320 ± 80a1,140 ± 20d5.90 ± 0.10a81.80 ± 0.50b
F51,670 ± 30f1,050 ± 10d440 ± 30d2,050 ± 20a1,000 ± 10e5.90 ± 0.00a80.00 ± 10.00b

Values are expressed as mean ± standard deviation (n = 3). Means with different superscript letters within the same column are significantly different (p < 0.05).