## 3 Results and Discussion
### Functional Characteristics of T. catapa and Its Blends with Erythritrol and Cane Sugar
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Samples** & **FC [mL]** & **FS [\%]** & **EA [\%]** & **ES [\%]** \\ \hline _T. catappa_ & 53.21 \(\pm\) 0.73 b  & 103.2 \(\pm\) 3.1 a  & 7.89 \(\pm\) 0.10 c  & 103.2 \(\pm\) 3.1 a  \\ \hline
5-E & 52.64 \(\pm\) 0.01 a  & 104.4 \(\pm\) 1.5 a  & 9.01 \(\pm\) 0.03 d  & 104.4 \(\pm\) 1.5 a  \\ \hline
15-E & 51.91 \(\pm\) 0.01 ab  & 105.2 \(\pm\) 0.0 a  & 7.09 \(\pm\) 0.01 b  & 105.2 \(\pm\) 0.0 a  \\ \hline
5-CS & 52.39 \(\pm\) 0.73 a  & 103.8 \(\pm\) 0.0 a  & 7.01 \(\pm\) 0.02 b  & 103.8 \(\pm\) 0.0 a  \\ \hline
15-CS & 51.73 \(\pm\) 0.02 ab  & 104.8 \(\pm\) 1.5 a  & 6.03 \(\pm\) 0.02 a  & 104.8 \(\pm\) 1.5 a  \\ \hline \hline \end{tabular}  
* E—erythritol, CS——cane sugar, 5 and 15 means 5 g and 15 g added per 100 g of _T. catappa_ flour, FC-foaming capacity, PS——fomating stability, EA—Emulsification activity, ES—Emulsification stability. Lowercase letters mean significant differences in columns at \(p=0.05\).  
\end{table} 
Table 2: Foaming and emulsification characteristics of _T. catappa_ and its blends with erythritol and cane sugar. Emulsifying activity (EA) demonstrated more pronounced variations among samples, ranging from 6.03 \(\pm\) 0.02 to 9.01 \(\pm\) 0.03. The 5% erythroid blend showed the highest EA (9.01 \(\pm\) 0.03), while the 15% cane sugar blend exhibited the lowest value (6.03 \(\pm\) 0.02). A general trend of decreasing EA was observed with increasing sweetener content, particularly with cane sugar additions. Emulsion stability (ES) values were consistent across all samples, ranging from 103.2 \(\pm\) 3.1 to 105.2 \(\pm\) 0.0, with no statistically significant differences between treatments. This suggests that sweetener addition did not significantly impact the stability of formed emulsions. These results indicate that while sweetener addition had minimal impact on foaming and emulsion stability, it did influence foaming capacity and particularly emulsifying activity, with higher sweetener concentrations generally resulting in reduced functional properties. The foaming capacity (FC) values (51.73-53.21%) and foaming stability (FS) values (103.2-105.2%) are comparable to those reported by [PERSON] et al. (2023) [29]. These properties suggest good potential for applications requiring aeration and foam stability. The emulsifying activity (EA) ranging from 6.03 to 9.01 and emulsion stability (ES) values of 103.2-105.2% demonstrate the flour's ability to stabilize oil-in-water emulsions. This is particularly important for food applications where emulsion stability is crucial, such as baked goods and processed foods. The viscometric characteristics of _T. catappa_ powder and its blends with erythroid and cane sugar are presented in Table 3.  
Peak viscosity (PV) varied considerably among samples, ranging from 98 \(\pm\) 13 to 193 \(\pm\) 21 mPa\(\cdot\)s. Pure _T. catappa_ and the 5% cane sugar blend exhibited the highest peak viscosities (172 \(\pm\) 23 and 193 \(\pm\) 21 mPa\(\cdot\)s, respectively), while blends with 15% sweetener content showed significantly lower values (103 \(\pm\) 28 and 98 \(\pm\) 13 mPa\(\cdot\)s for erythritol and cane sugar, respectively). Trough viscosity (TV) values followed a similar pattern to peak viscosity, ranging from 92.5 \(\pm\) 6 to 181 \(\pm\) 21 mPa\(\cdot\)s. Pure _T. catappa_ and the 5% cane sugar blend maintained higher trough viscosities (166 \(\pm\) 13 and 181 \(\pm\) 21 mPa\(\cdot\)s, respectively), while higher sweetener concentrations resulted in lower TV values. Breakdown viscosity (BV) varied from 3.5 \(\pm\) 1.5 to 12 \(\pm\) 1 mPa\(\cdot\)s, with the 5% cane sugar blend showing the highest value (12 \(\pm\) 1 mPa\(\cdot\)s) and the 5% erythroid blend showing the lowest (3.5 \(\pm\) 1.5 mPa\(\cdot\)s). Final viscosity (FV) ranged from 134 \(\pm\) 10 to 307 \(\pm\) 32 mPa\(\cdot\)s, with higher values observed in pure _T. catappa_ and the 5% cane sugar blend.