Pasting property

OSG

Maize flour

Peak Viscosity (cP)

490.0 ± 6.4^a

3291 ± 90.5^b

Trough viscosity (cP)

431.0 ± 4.2^a

2246 ± 204.4^a

Breakdown viscosity (cP)

59.5 ± 2.1^a

1044.5 ± 113.8^a

Final viscosity (cP)

618.0 ± 9.2^a

6289 ± 7.1^b

Set back viscosity (cP)

186.0 ± 4.9^a

4042 ± 211.4^b

Peak time (minutes)

6.1 ± 0.0^a

5.5 ± 0.0^b

Pasting temperature (˚C)

88.5 ± 1.7^a

77.85 ± 0.6^b