Probing nutritional and functional properties of salted noodles supplemented with ripen Banana peel powder

Table 4 Rheological properties of the ripened banana peel powder (BPP) and composite flours (values are in centipoise)

Sample	Peak Viscosity (cP)	Break Down Viscosity (cP)	Final Viscosity (cP)	Set Back viscosity (cP)	Water absorption (mL)
T_o	2261 ± 41^a	681 ± 14^a	2718 ± 34^a	1149 ± 21^a	57.04 ± 0.36^d
T₁	2199 ± 82^b	654 ± 11^b	2638 ± 42^b	1063 ± 15^b	58.29 ± 0.28^c
T₂	2126 ± 68^c	621 ± 15^c	2567 ± 31^c	982 ± 17^c	59.84 ± 0.14^b
T₃	2061 ± 51^d	594 ± 09^d	2486 ± 29^d	901 ± 14^d	61.53 ± 0.21^a

Values are means of triplicates ± SD with different superscript letters in the same column shows the significant (p ≤ 0.05) difference among the variables based on HSD-Tukey Test
T₀ = 0% BPP + 100% WF; T₁ = 5% BPP 95% + WF; T₂ = 10% BPP + 90% WF; T₃ = 15% BPP + 85

ISSN: 2661-8974