title: Effect of pentosans addition on pasting properties of flours of eight hard white spring wheat cultivars.
abstract: The effects of water extractable pentosans (WEP) and water unextractable pentosans (WUP) on pasting properties in flours of eight different hard white spring wheat (HWSW) cultivars was studied. WEP and WUP isolated from a hard wheat flour were added to each of the cultivars at 1% and 2% level. The results indicated that WEP exhibited a pronounced effect on pasting properties as compared to WUP and variety. Univariate analysis of variance (ANOVA) was used to evaluate sources of variation. The variety significantly (P < 0.001) influenced all the pasting parameters. WUP caused significant (P < 0.001) variation in paste viscosities (except breakdown). WEP influenced more pronouncedly the hot paste, cold paste, breakdown and setback viscosities with F values-221.802, 214.286, 98.073 and 120.159, respectively. Variety-by-WEP interaction exhibited significant (P < 0.01) influence on pasting time, peak, hot paste and cold paste viscosities. Whereas, variety-by-WUP interaction only significantly (P < 0.001) influenced the pasting- time and -temperature. Duncan's test was used to analyze the significant difference (P < 0.05) within the variety. The results revealed that WUP did not induce significant (P < 0.05) influence on all the pasting parameters, whereas, WEP influenced significantly (P < 0.05) the paste viscosities of some of the varieties. It was also found that the addition of WEP remarkably reduced the setback, hot paste, cold paste viscosities and increased the breakdown viscosity in all cultivar flours. The effect of WEP was greater at higher level of supplementation on paste viscosities.
authors.affiliation: Grain Quality Testing Laboratory, SARC, PARC, Karachi University Campus, Karachi, Pakistan 75270.
authors.forename: Saqib
authors.initials: S
authors.lastname: Arif
authors.affiliation: Department of Food Science & Technology, University of Karachi, Karachi, Pakistan 75270.
authors.forename: Tahira Mohsin
authors.initials: TM
authors.lastname: Ali
authors.affiliation: Grain Quality Testing Laboratory, SARC, PARC, Karachi University Campus, Karachi, Pakistan 75270.
authors.forename: Qurat
authors.initials: Q
authors.lastname: Ul Afzal
authors.affiliation: Grain Quality Testing Laboratory, SARC, PARC, Karachi University Campus, Karachi, Pakistan 75270.
authors.forename: Mubarik
authors.initials: M
authors.lastname: Ahmed
authors.affiliation: Department of Statistics, University of Karachi, Karachi, Pakistan.
authors.forename: Asim Jamal
authors.initials: AJ
authors.lastname: Siddiqui
authors.affiliation: Department of Food Science & Technology, University of Karachi, Karachi, Pakistan 75270.
authors.forename: Abid
authors.initials: A
authors.lastname: Hasnain
keywords: Hard white spring wheat flours; Pasting properties; Pentosans