Pasting properties of starch-okra pectin mixed system

Figures & data

Table 1. Pasting properties of starch-okra (Agbagoma) pectin mixed system.

Tabla 1. Propiedades de pegado del sistema mixto de pectina de almidón-ocra (Agbagoma)

Pectin (%)	Peak viscosity (cP)	Trough viscosity (cP)	Breakdown value (cP)	Final viscosity (cP)	Setback value (cP)	Peak time (min)	Pasting temperature (^oC)
0	2810.50 ± 67.18^a	1367.50 ± 20.51^a	1443.00 ± 46.67^a	1871.50 ± 64.35^a	504.00 ± 43.84^a	3.84 ± 0.05^a	76.75 ± 0.07^b
5	2615.00 ± 24.04^a	1560.00 ± 7.07^b	1055.00 ± 16.97^b	1896.50 ± 44.55^a	336.50 ± 51.62^b	4.17 ± 0.24^a	66.95 ± 15.98^ab
10	2006.50 ± 38.89^b	1471.00 ± 4.24^b	535.50 ± 43.13 ^c	1603.00 ± 46.67^b	132.00 ± 42.43 ^c	5.20 ± 0.00^abc	78.28 ± 0.04^b
15	1303.50 ± 96.87 ^c	1079.50 ± 43.13 ^c	224.00 ± 53.74^d	1158.50 ± 53.03 ^c	79.00 ± 9.90 ^c	6.34 ± 0.38 ^c	80.65 ± 2.19^b

^a–cValues in the same column with different alphabets are significantly different (p < 0.05).

^a–cLos valores en la misma columna con diferentes letras son significativamente diferentes (p < 0.05).

Table 2. Pasting properties of starch-okra (Sengavi) pectin mixed system.

Tabla 2. Propiedades de pegado del sistema mixto de pectina de almidón-ocra (Sengavi)

Pectin (%)	Peak viscosity (cP)	Trough viscosity (cP)	Breakdown value (cP)	Final viscosity (cP)	Setback value (cP)	Peak time (min)	Pasting temperature (^oC)
0	2810.50 ± 67.18^a	1367.50 ± 20.51^a	1443.00 ± 46.67^a	1871.50 ± 64.35^a	504.00 ± 43.84^a	3.84 ± 0.05^a	76.75 ± 0.07^b
5	2176.00 ± 53.74 ^c	1631.00 ± 26.87^b	545.00 ± 26.87^b	2043.00 ± 41.01^a	412.00 ± 14.14^a	4.50 ± 0.90^ab	77.03 ± 0.60^b
10	2545.50 ± 115.26^ab	2173.50 ± 40.31 ^c	372.00 ± 74.95^b	2346.00 ± 59.40^b	172.50 ± 19.09^b	4.52 ± 0.45^ab	51.24 ± 1.54^a
15	2344.00 ± 9.90^bc	2024.50 ± 54.45 ^c	319.50 ± 64.35^b	2282.50 ± 9.19^b	258.00 ± 45.25^b	6.00 ± 0.38^bc	53.25 ± 2.83^a

^a–cValues in the same column with different alphabets are significantly different (p < 0.05).

^a–cLos valores en la misma columna con diferentes letras son significativamente diferentes (p < 0.05).

Table 3. Pasting properties of starch-okra (Asontem) pectin mixed system.

Tabla 3. Propiedades de pegado del sistema mixto de pectina de almidón-ocra (Asontem)

Pectin (%)	Peak viscosity (cP)	Trough viscosity (cP)	Breakdown value (cP)	Final viscosity (cP)	Setback value (cP)	Peak time (min)	Pasting temperature (^oC)
0	2810.50 ± 67.18^a	1367.50 ± 20.51^a	1443.00 ± 46.67^a	1871.50 ± 64.35^a	504.00 ± 43.84^a	3.84 ± 0.05^a	76.75 ± 0.07^b
5	2591.50 ± 27.58^b	690.50 ± 40.31^b	901.00 ± 67.88^b	1918.50 ± 28.99^a	228.00 ± 11.31^b	4.42 ± 0.59^ab	76.98 ± 2.37^b
10	2582.00 ± 36.77^b	1821.50 ± 21.92 ^c	760.50 ± 14.85^bc	1989.50 ± 19.09^a	168.00 ± 2.83^bc	5.23 ± 0.14^abc	77.77 ± 2.03^b
15	2210.00 ± 56.57 ^c	1519.00 ± 9.90^d	691.00 ± 46.67 ^c	1599.00 ± 7.07^b	80.00 ± 2.83 ^c	6.25 ± 0.59 ^c	76.81 ± 4.37^b

^a–cValues in the same column with different alphabets are significantly different (p < 0.05).

^a–cLos valores en la misma columna con diferentes letras son significativamente diferentes (p < 0.05)