TABLE 4.

Gelatinization profile.

Parameter	Sample
	Corn flour		Corn starch
	Native	Treated	Native	Treated
Peak viscosity (cP)	3301.50 ± 70.00	638.50 ± 0.71	3939.50 ± 6.36	976.50 ± 10.61
Breakdown viscosity (cP)	1808.00 ± 209.30	193.50 ± 37.48	1815.00 ± 18.38	5.00 ± 5.66
Setback viscosity (cP)	3400.00 ± 103.24	592.00 ± 31.11	1879.00 ± 8.49	366.50 ± 103.94
Final viscosity (cP)	4893.50 ± 242.54	1250.00 ± 308.30	4003.50 ± 20.51	1338.00 ± 98.99
Time (min)	8.13 ± 0.00	8.30 ± 0,14	8.04 ± 0.05	11.94 ± 1.51
Temperature (°C)	74.30 ± 0.28	–	73.22 ± 0.03	–

–, undetected until 95°C.

Values expressed are mean ± standard deviation (number of replications = 2).