Pasting property | OSG | Maize flour |
Peak Viscosity (cP) | 490.0 ± 6.4a | 3291 ± 90.5b |
Trough viscosity (cP) | 431.0 ± 4.2a | 2246 ± 204.4a |
Breakdown viscosity (cP) | 59.5 ± 2.1a | 1044.5 ± 113.8a |
Final viscosity (cP) | 618.0 ± 9.2a | 6289 ± 7.1b |
Set back viscosity (cP) | 186.0 ± 4.9a | 4042 ± 211.4b |
Peak time (minutes) | 6.1 ± 0.0a | 5.5 ± 0.0b |
Pasting temperature (˚C) | 88.5 ± 1.7a | 77.85 ± 0.6b |