Table 1.
Viscosity and pasting properties of PDCF and flour blends and batters
| % of PDCF (flour base) | ApV (mPa) | BD (cP) | FV (cP) | SB (cP) | PT (min) | PT° (C°) | PV (Cp) |
|---|---|---|---|---|---|---|---|
| 0 | 16446.26 ± 4.98a | 1359 ± 2.6a | 3494 ± 0.4a | 1642 ± 0.7a | 6 ± 0.0a | 66 ± 0.6a | 3211 ± 0.3a |
| 2.5 | 30426.33 ± 10.39b | 1401 ± 0.4a | 3375 ± 0.2b | 1634 ± 0.7a | 5 ± 0.0b | 64 ± 0.5b | 3142 ± 0.3a |
| 5 | 32554.00 ± 9.09b | 1487 ± 3.6a | 3398 ± 0.2b | 1679 ± 0.3b | 5 ± 0.0b | 63 ± 0.0b | 3206 ± 1.4a |
| 10 | 52886.67 ± 9.35c | 1754 ± 14.5a | 3333 ± 0.8b | 1763 ± 0.6c | 5 ± 0.1c | 63 ± 0.6b | 3424 ± 6.9a |
| 100 | *** | 545 ± 9.9b | 1195 ± 86.6c | 310 ± 144.2d | 2 ± 0.8d | 50 ± 0.2c | 1430 ± 65.0b |
Different letters within same column means statistical significant difference (p < 0.05)
PV peak viscosity, BD breakdown, FV final viscosity, SB set back, PT peak time, PT pasting temperature, ApV batter apparent viscosity
***Not possible to measure