Table 2 Farinogram of flour added with chestnut shell powder and extruded chestnut shell powder with various conditions

Extrusion conditions		Absorption (%)	MTI (B.U.)	Arival time (min)	Peak time (min)	Stability (min)	Breakdown (min)

Moisture (%)	Temp. (°C)

Control		64.63±0.811)^B2)	33.33±11.55^B	2.17±0.29^A	5.33±0.29^A	18.00±1.80^A	10.00±0.50^A

CS3)		66.63±0.86^AB	93.33±5.77^A	3.00±0.50^A	6.17±0.29^A	9.67±0.29^B	8.50±0.50^A

25	110	67.67±0.85^A	76.67±15.28^A	3.17±0.29^A	7.00±1.00^A	9.50±0.87^B	9.17±0.29^A
	130	67.70±1.14^A	83.33±5.77^A	3.17±0.58^A	6.67±0.58^A	9.67±0.29^B	9.00±0.50^A
	150	68.67±0.87^A	70.00±10.00^A	2.50±0.50^A	6.50±0.50^A	10.17±0.76^B	9.50±1.00^A

30	110	68.87±0.40^A	66.67±11.55^A	2.83±0.29^A	6.33±0.29^A	9.83±0.29^B	9.00±0.87^A
	130	68.60±0.66^A	70.00±10.00^A	2.67±0.29^A	6.17±1.04^A	10.00±0.50^B	9.67±0.29^A
	150	68.63±0.70^A	66.67±5.77^A	2.33±0.29^A	6.17±0.76^A	10.00±0.87^B	9.50±1.00^A

¹⁾Means±SD (n=5).
²⁾Means with different superscripts in the same column are significantly different by ANOVA test at p<0.05.
³⁾CS: chestnut shell powder.