The profile of the strain-sweep measurements at 1 rad/s frequency for the control (0% banana), 10%, and the 30% banana, where the linear range of control was less than 1% and the linear range of the 10% and 30% suspensions was less than 0.3% as well as the remaining blends. The elastic or storage modulus (G0) for the 30% blend was the highest among the three blends. Although all samples had the amount of added vital gluten (25%), the high banana content of the 30% blend and the higher amount of gluten in the 10% blends are possibly the cause of the high G0 relative to
the control. The 30% blend contains higher fibre content, while the 10% blend was higher in gluten content due to the higher wheat flour in the blend. Therefore, the high fibre content facili-tated the formation of a more solid like suspension, while gluten
is known to have high elasticity than the other components in the flour causing higher G0 of the two blends than the control.
The profile of the strain-sweep measurements at 1 rad/s frequency for the control (0% banana), 10%, and the 30% banana, where the linear range of control was less than 1% and the linear range of the 10% and 30% suspensions was less than 0.3% as well as the remaining blends. The elastic or storage modulus (G0) for the 30% blend was the highest among the three blends. Although all samples had the amount of added vital gluten (25%), the high banana content of the 30% blend and the higher amount of gluten in the 10% blends are possibly the cause of the high G0 relative tothe control. The 30% blend contains higher fibre content, while the 10% blend was higher in gluten content due to the higher wheat flour in the blend. Therefore, the high fibre content facili-tated the formation of a more solid like suspension, while glutenis known to have high elasticity than the other components in the flour causing higher G0 of the two blends than the control.
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