. 2015 Jul 19;52(12):7954–7963. doi: 10.1007/s13197-015-1953-6

Table 5.

Rheological characterization of maize flours: parameters of creep, Eq. (7), and recovery, Eq. (8), models

Phase	Parameters	YM200	WM200	PM200	WM500
Creep	J₀ 10⁶ (Pa⁻¹)	9.1 ± 0.1^b	14.1 ± 0.2^c	14.2 ± 0.9^c	3.6 ± 0.2^a
	J_m 10⁶ (Pa⁻¹)	4.8 ± 0.1^b	11.2 ± 0.5^d	8.0 ± 0.3^c	1.9 ± 0.1^a
	λ_c (s)	5.0 ± 0.1^d	1.5 ± 0.1^a	2.9 ± 0.2^b	3.2 ± 0.3^b
	η₀ 10⁻⁶ (Pa·s)	7.3 ± 0.9^a	6.7 ± 0.2^a	7.4 ± 0.2^a	20.5 ± 1.1^b
	R²	0.98	0.95	0.96	0.97
Recovery	J_max 10⁶ (Pa⁻¹)·	21.7 ± 0.3^b	32.0 ± 1.4^c	30.5 ± 0.7^c	8.1 ± 0.3^a
	J₀ 10⁶ (Pa⁻¹)·	9.6 ± 0.2^b	17.0 ± 1.4^c	18.3 ± 0.4^c	4.3 ± 0.1^a
	J_m 10⁶ (Pa⁻¹)·	8.8 ± 0.1^b	11.2 ± 0.1^c	8.9 ± 0.2^b	2.0 ± 0.1^a
	λ_r (s)	34.0 ± 1.4^d	17.0 ± 0.1^a	27.5 ± 0.7^b	18.5 ± 0.7^a
	J_r/J_máx (%)	83.1 ± 0.1^b	87.6 ± 1.3^d	86.5 ± 0.9^c	75.8 ± 1.1^a
	R²	0.95	0.85	0.91	0.86

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. J₀, J_m, Jr and J_max are the instantaneous, viscoelastic, recovery and maximum creep compliance, respectively, λ_c and λ_r are the mean retardation time of creep and recovery steps, η₀ is the zero-shear viscosity