| Sample |
Peak viscosity |
Trough |
Breakdown |
Final viscosity |
Set back
RVU |
Peak time (mins) |
Pasting temp (°C) |
| A |
126.00 |
62.50 |
63.50 |
170.50 |
44.50 |
4.40 |
85.00 |
| B |
86.00 |
40.50 |
45.50 |
114.00 |
28.00 |
4.26 |
74.50 |
| C |
65.00 |
35.50 |
29.50 |
88.00 |
23.00 |
4.20 |
72.50 |
| D |
63.00 |
34.50 |
28.50 |
84.50 |
21.50 |
4.05 |
71.50 |
| E |
55.50 |
35.00 |
20.50 |
77.50 |
22.50 |
4.00 |
70.00 |
|
Sample A= 100% malted-sorghum flour; B= 90% malted-sorghum flour+10% soy flour; C= 80% malted-sorghum flour+20% soy flour; D= 70% malted-sorghum flour+30%
soy flour; E= 60% malted-sorghum flour+40% soy flour; F= 100% wheat flour.
Peak viscosity = maximum viscosity developed during or after the heating portion of the test; Trough = minimum viscosity after the peak normally occurring after the
commencement of the sample cooling; Breakdown = peak viscosity minus trough viscosity; Final viscosity = viscosity at the end of the test; Set back = final viscosity minus
peak viscosity. Peak time = time at which the peak viscosity occurred. |
| Table 6: Pasting characteristic of malted sorghum-soy flour mixes. |
