Table 2 Pasting properties of corn flour planted under drought condition
From: Gluten-free biscuits produced from new drought tolerant corn hybrids: processing and evaluation
Samples | Peak time (Min) | Peak viscosity (cP) | Trough viscosity (cP) | Breakdown (cP) | Final viscosity (cP) | Setback (cP) |
|---|---|---|---|---|---|---|
Raw SC10 | 5.3 | 4274 | 2753 | 1521 | 4326 | 2258 |
Nixtamalized corn flour | ||||||
SC10 | 7.0 | 277 | 224 | 53 | 480 | 256 |
1 | 7.0 | 529 | 430 | 99 | 919 | 489 |
2 | 7.0 | 420 | 340 | 80 | 729 | 389 |
3 | 7.0 | 392 | 324 | 68 | 712 | 388 |
4 | 7.0 | 331 | 264 | 67 | 536 | 272 |
5 | 7.0 | 230 | 182 | 48 | 391 | 209 |
6 | 7.0 | 435 | 347 | 88 | 776 | 429 |