Table 4.
Rheological characterization of maize flours: parameters of Eqs. (5) and (6) for oscillatory shear modelling
| Parameter | YM200 | WM200 | PM200 | WM500 |
|---|---|---|---|---|
| G´ | ||||
| a´·10−3 (Pa s-b´) | 105.2 ± 2.0b | 51.9 ± 1.1a | 65.9 ± 0.4a | 375.6 ± 10.2c |
| b´ | 0.06 ± 0.01a | 0.11 ± 0.01c | 0.09 ± 0.01b | 0.12 ± 0.01c |
| R2 | 0.99 | 0.99 | 0.99 | 0.99 |
| G´´ | ||||
| a´´·10−3 (Pa s-b´´) | 14.6 ± 0.2b | 7.8 ± 0.3a | 9.0 ± 0.3a | 69.2 ± 0.9c |
| b´´ | 0.09 ± 0.01a | 0.19 ± 0.01b,c | 0.18 ± 0.01b,c | 0.19 ± 0.01c |
| R2 | 0.95 | 0.99 | 0.96 | 0.99 |
Data are presented as means ± standard deviation
Data value with different superscript letters in rows are significantly different, P ≤ 0.05
yellow (YM), white (WM) and purple (PM) maize flour doughs