Table 3.
Total and damaged starch of tested flours and mixing curves parameters of the corresponding doughs obtained in Mixolab® apparatus (target torque, C1: 1.10 ± 0.07 Nm)
| Parameters | YM200 | WM200 | PM200 | YM500 | WM500 | PM500 |
|---|---|---|---|---|---|---|
| TS (% w/w, d.b.) | 68.1 ± 2.2a,b | 73.8 ± 2.2b | 75.2 ± 6.3b | 71.6 ± 6.0b | 60.1 ± 7.6a | 71.3 ± .28a,b |
| DS (% w/w, d.b.) | 8.6 ± 0.2b | 25.0 ± 2.1e | 18.2 ± 0.5d | 2.6 ± 0.7a | 12.6 ± 0.6c | 8.3 ± 0.6b |
| WA (%, d.b.) | 63.0 ± 1.0b | 90.0 ± 2.0d | 81.1 ± 1.4c | - | 48.7 ± 2.0a | - |
| C1 (Nm) | 1.09 ± 0.02 | 1.11 ± 0.03 | 1.05 ± 0.04 | 0.50 ± 0.02 | 1.13 ± 0.04 | 0.25 ± 0.10 |
| DT (min) | 0.9 ± 0.1a | 0.8 ± 0.1a | 0.7 ± 0.1a | - | 7.6 ± 1.6b | - |
| ST (min) | 2.0 ± 0.1a,b | 1.5 ± 0.1a,b | 1.1 ± 0.1a | - | 2.9 ± 1.2b | - |
Data are presented as means ± standard deviation
Data value with different superscript letters in rows are significantly different, P ≤ 0.05
TS total starch, DS damaged starch, WA water absorption, DT development time, ST stability time
yellow (YM), white (WM) and purple (PM) maize flours obtained milling dried maize kernels with sieves of 200 (200) or 500 μm (500)