## 3 Results and Discussion
### Functional Characteristics of T. catapa and Its Blends with Erythritrol and Cane Sugar
Setback viscosity (SV) showed significant variations, ranging from 41.5 \(\pm\) 2 to 126 \(\pm\) 4 mPa\(\cdot\)s. The highest setback values were observed in pure _T. catappa_ and the 5% cane sugar blend (111 \(\pm\) 7 and 126 \(\pm\) 4 mPa\(\cdot\)s, respectively), while both 15% sweetener blends showed lower values. Peak time remained relatively constant across all samples at approximately 6-6.5 min, showing no significant differences between treatments. Pasting temperature varied sig \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & **Peak Viscosity** & **Trough Viscosity** & **Breakdown Viscosity** & **Final Viscosity** & **Setback Viscosity** & **Peak Time** & **Pasting Temperature** \\ \cline{2-8}  & & & **[mPa\(\cdot\)s] & & & **[s]** & [\({}^{\circ}\)C] \\ \hline _T. catappa_ & 172.0 \(\pm\) 23.0 \({}^{\text{c}}\) & 166.0 \(\pm\) 13.0 \({}^{\text{b}}\) & 6.0 \(\pm\) 2.0 \({}^{\text{b}}\) & 277.0 \(\pm\) 23.0 \({}^{\text{c}}\) & 111.0 \(\pm\) 7.0 \({}^{\text{c}}\) & 6.0 \(\pm\) 0.5 \({}^{\text{a}}\) & 87.0 \(\pm\) 6.0 \({}^{\text{c}}\) \\ \hline
5-E & 104.0 \(\pm\) 34.0 \({}^{\text{ab}}\) & 100.5 \(\pm\) 10.0 \({}^{\text{a}}\) & 3.5 \(\pm\) 1.5 \({}^{\text{a}}\) & 162.0 \(\pm\) 14.0 \({}^{\text{ab}}\) & 61.5 \(\pm\) 2.0 \({}^{\text{b}}\) & 6.5 \(\pm\) 0.0 \({}^{\text{a}}\) & 87.0 \(\pm\) 5.0 \({}^{\text{c}}\) \\ \hline
15-E & 103.0 \(\pm\) 28.0 \({}^{\text{ab}}\) & 97.5 \(\pm\) 7.0 \({}^{\text{a}}\) & 10.5 \(\pm\) 2.0 \({}^{\text{bc}}\) & 139.0 \(\pm\) 11.0 \({}^{\text{a}}\) & 46.5 \(\pm\) 1.0 \({}^{\text{a}}\) & 6.5 \(\pm\) 0.0 \({}^{\text{a}}\) & 56.5 \(\pm\) 2.0 \({}^{\text{a}}\) \\ \hline
5-CS & 193.0 \(\pm\) 21.0 \({}^{\text{c}}\) & 181.0 \(\pm\) 21.0 \({}^{\text{b}}\) & 12.0 \(\pm\) 1.0 \({}^{\text{c}}\) & 307.0 \(\pm\) 32.0 \({}^{\text{c}}\) & 126.0 \(\pm\) 4.0 \({}^{\text{c}}\) & 6.0 \(\pm\) 0.5 \({}^{\text{a}}\) & 70.0 \(\pm\) 4.0 \({}^{\text{b}}\) \\ \hline
15-CS & 98.0 \(\pm\) 13.0 \({}^{\text{a}}\) & 92.5 \(\pm\) 6.0 \({}^{\text{a}}\) & 5.5 \(\pm\) 1.5 \({}^{\text{ab}}\) & 134.0 \(\pm\) 10.0 \({}^{\text{a}}\) & 41.5 \(\pm\) 2.0 \({}^{\text{a}}\) & 6.0 \(\pm\) 1.0 \({}^{\text{a}}\) & 53.5 \(\pm\) 1.0 \({}^{\text{a}}\) \\ \hline \hline \end{tabular}  
\({}^{\text{e}}\)–erythritol, CS—cane sugar, 5 and 15 means 5 g and 15 g added per 100 g of _T. catappa_ flour, and lowercase letters mean significant column differences at \(p\) = 0.05.  
\end{table} 
Table 3: Viscometric characteristics of _T. catappa_ and its erythroid and cane sugar blends. nificantly from 53.5 \(\pm\) 1 to 87 \(\pm\) 6 \({}^{\circ}\)C. Pure _T. catappa_ and the 5% erythroid blend showed the highest pasting temperatures (87 \(\pm\) 6 and 87 \(\pm\) 5 \({}^{\circ}\)C, respectively), while both 15% sweetener blends exhibited significantly lower pasting temperatures. These results indicate that sweetener addition, particularly at higher concentrations, substantially affected the pasting properties of _T. catappa_ powder, generally resulting in reduced viscosity parameters and lower pasting temperatures. According to [PERSON] et al. (2024) [33], erythiritol, acting as a plasticizer, reduced the viscosity of corn starch solution during gelatinization. Erythiritol, penetrating the starch structure, can disrupt hydrogen bonds between starch molecules, which leads to a decrease in viscosity, and can bind water molecules, reducing their availability to starch molecules and thus limiting starch swelling, which also contributes to a decrease in viscosity. The type of sweetener also influenced these characteristics, with cane sugar and erythiritol showing different effects at similar concentration levels. In the studies by [PERSON] and [PERSON] (2023) [34] and [PERSON] et al. (2002) [35], the addition of sucrose to wheat dough and cassava starch increased its viscosity. The pasting properties show significant variations with peak viscosity ranging from 98 to 193 mPas. These values align with those [PERSON] et al. (2021) reported for similar nut-based flours [36].