Samplea Peak Time Peak Viscosity Hot Paste Viscosity Breakdown Cold Paste Viscosity Setback
(min) RVUb
A1 10.7 157.5 100.0 57.5 226.7 126.7
A2 10.6 167.0 104.3 62.7 235.1 130.8
A3 10.8 133.3 91.5 41.8 206.2 114.7
B1 10.4 113.0 61.8 51.3 143.6 81.8
B2 10.4 67.7 41.0 26.7 95.0 54.0
B3 10.2 88.9 36.5 52.4 87.0 50.6
C1 10.7 135.3 91.0 44.3 225.5 134.6
C2 10.6 162.6 106.6 56.0 278.7 172.1
C3 10.4 136.2 62.8 73.3 156.8 94.0
D1 10.7 149.0 89.9 59.1 234.3 144.4
D2 10.6 121.6 79.7 41.9 160.4 80.8
D3 10.6 121.0 66.9 54.1 154.8 87.9
E1 10.6 137.8 78.6 59.2 178.1 99.5
E2 10.7 153.8 91.9 61.9 174.7 82.8
E3 10.6 112.0 64.5 47.6 162.8 98.3
LSDc (P<0.05) 0.1 5.7 4.6 3.0 7.7 5.6
a A1, B1, C1: Edirne; D1, E1, D3, E3: Tekirdag; A2, B2, C2, D2, E2: Canakkale; and A3, B3, C3: Kirklareli; all cities are from the region of Trakya, Turkey
b RVU: Rapid Visco Units:
cLSD: Least Significant Difference (P<0.05)
Table 2: Pasting properties of tarhana soup samples.