| SAMPLE |
Peak Viscosity (RVU) |
Trough (RVU) |
Breakdown (RVU) |
Final Viscosity (RVU) |
Setback (RVU) |
Peak Time (minutes) |
Pasting Temperature (ºC) |
| IRP. FLOUR |
365.50 |
247.33 |
118.17 |
401.33 |
154.00 |
4.46 |
64.90 |
| 100% TRIF.Y FLOUR |
321.92 |
254.92 |
67.00 |
377.67 |
122.75 |
4.66 |
64.45 |
| 90% TRIF.Y+ 10% PPK FLOUR |
344.17 |
290.08 |
54.08 |
487.00 |
196.92 |
5.33 |
82.45 |
| 85% TRIF.Y+ 15% PPK FLOUR |
329.58 |
259.42 |
70.17 |
399.67 |
140.25 |
4.53 |
64.95 |
| 80% TRIF.Y+ 20% PPK FLOUR |
269.25 |
184.92 |
84.33 |
341.92 |
157.00 |
5.20 |
84.90 |
IRP. FLOUR = Irish Potato flour (Control)
100% TRIF.Y FLOUR = 100% Trifoliate Yam Flour
90% TRIF.Y+10% PPK FLOUR = 90% Trifoliate Yam Flour Enriched with 10% Pumpkin seeds
85% TRIF.Y+15% PPK FLOUR = 85% Trifoliate Yam Flour Enriched with 15% Pumpkin seeds
80% TRIF.Y+20% PPK FLOUR = 80% Trifoliate Yam Flour Enriched with 20% Pumpkin seeds |
