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Table 2 Pasting profile of raw materials

From: Influence of replacement of wheat flour by rice flour on rheo-structural changes, in vitro starch digestibility and consumer acceptability of low-gluten pretzels

Sample

PV (cp)

TV (cp)

BDV (cp)

FV (cp)

SBV (cp)

PT (°C)

Peak time

(min)

WF

1718.00 ± 3.00a

1254.00 ± 2.00a

464.00 ± 1.00a

2199.00 ± 4.00a

945.00 ± 2.00a

87.40 ± 1.42a

5.93 ± 0.43a

RF

2145.00 ± 5.00c

1422.00 ± 4.00c

723.00 ± 2.00c

2687.00 ± 6.00c

1265.00 ± 3.00c

86.10 ± 1.29a

5.60 ± 0.37a

WF-RF blend

1945.00 ± 4.00b

1379.00 ± 3.00b

566.00 ± 2.00b

2423.00 ± 5.00b

1044.00 ± 3.00b

86.50 ± 1.31a

5.71 ± 0.41a

  1. Values are expressed as mean ± standard deviation and values with different superscripts (within columns) differ significantly (p < 0.05)
  2. WF Wheat flour, RF Rice flour, PV Peak viscosity, TV Trough viscosity, BDV Breakdown viscosity, FV Final viscosity, SBV Setback viscosity, PT Pasting temperature