Table 4.
The pasting properties of 10% w/w starch or flour suspension.
| Starch/Flour | PT (°C) | PV (cP) | HV (cP) | BV (cP) | FV (cP) | SV (cP) |
|---|---|---|---|---|---|---|
| HAMS | 123.3 | 161.8 | 8.6 | 153.2 | 166.2 | 157.6 |
| KF | 75.0 | 4105.0 | 1501.0 | 2604.0 | 3061.5 | 1560.5 |
| RRF | 66.2 | 4763.0 | 3422.5 | 1340.5 | 7342.0 | 3919.5 |
| SGS | 70.2 | 8025.0 | 2038.5 | 5986.5 | 4127.5 | 2089.0 |
| SPS | 63.5 | 4799.0 | 2195.5 | 2603.5 | 3876.5 | 1681.0 |
| TS | 63.6 | 6097.5 | 1573.0 | 4524.5 | 3679.5 | 2106.5 |
| WCS | 65.5 | 6472.0 | 2820.0 | 3652.5 | 6287.0 | 3467.0 |
PT—pasting temperature; PV—peak viscosity; HV—hot paste viscosity; BV—breakdown viscosity (PV-HV); FV—final viscosity; SV—setback viscosity (FV-HV). HAMS—high amylose maize starch, KF— kithul flour, RRF—red rice flour, SGS—sago starch, SPS—sweet potato starch, TS—tapioca starch and WCS—water chestnut starch.