Physicochemical, in vitro antidiabetic and sensory characteristics of leavened functional bread made with Lasia spinosa and Nelumbo nucifera rhizome flours composited with wheat flour

Table 2 Water hydration properties of different flour blends for bread formulation

Sample	Water absorption index (WAI)	Water solubility (WS, %)	Swelling power (SP)
Control	2.75 ± 0.01^a	1.50 ± 0.21^a	3.81 ± 0.01^e
T1	2.82 ± 0.12^b	1.75 ± 0.12^b	2.87 ± 0.02^d
T2	2.97 ± 0.02^c	2.42 ± 0.01^c	2.42 ± 0.21^c
T3	3.25 ± 0.14^d	2.50 ± 0.11^d	2.29 ± 0.01^b
T4	3.55 ± 0.02^e	3.75 ± 0.12^e	2.15 ± 0.14^a

Values expressed as means ± SD (n = 3). Different letter superscripts express significant differences between values of the same column (p < 0.05)

ISSN: 2661-8974