Composition and Functional Effect of Mango (Mangifera indica L.) Almond Flours on Wheat Dough Rheology

Table 2

Some functional properties of mango almond flours.

Varieties	WAC (%)		OAC (%)		WOAI		EA (%)		ES (%)
	Native flour	Delipidated flour	Native flour	Delipidated flour	Native flour	Delipidated flour	Native flour	Delipidated flour	Native flour	Delipidated flour
Alphonse	^cd	^de	^ab	^a	1.52	1.66	^b	^e	^ab	0
Brook’s	^f	^c	^abc	^ab	1.70	1.52	^a	^a	^a	0
Davis Haden	^abc	^f	^de	^h	1.33	1.35	^a	^c	^a	0
Haden	^bcd	^de	^a	^ef	1.54	1.50	^d	^bc	^c	0
Indécinard	^ab	^c	^a	^bc	1.43	1.46	^c	^cd	^b	0
Julie	^g	^b	6^a	6^de	1.88	1.24	^c	^a	^b	0
Kent	^a	^b	^a	^g	1.39	1.12	^ab	^cd	^a	0
Local Maroua	^cd	^b	^ab	^cd	1.53	1.31	^e	^de	^d	0
Local Ngaoundéré	^ef	^d	^cde	^g	1.54	1.31	^d	^cd	^d	0
Mabrooka	^de	^a	^bcd	^de	1.50	1.15	^c	^cd	6^b	0
Smith	^bcd	^c	^a	^f	1.52	1.34	^ab	^ab	^ab	0
Springfield	^bc	^e	^e	^h	1.32	1.24	^c	^cd	^b	0

(a–c) In the same column, values with the same letter in superscript are not significantly different (). WAC: water absorption capacity; OAC: oil absorption capacity; EA: emulsifying activity; ES: emulsion stability.