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Table 4 Pasting properties of different potato flour

From: Effects of temperature and shear on the structural, thermal and pasting properties of different potato flour

Potato flourPeak viscosity (cP)Trough viscosity (cP)Breakdown (cP)Final viscosity (cP)Setback (cP)Peak time (min)Pasting temperature (°C)
FDPF5653 ± 72.13d3078 ± 43.84c2575 ± 28.28d3948.5 ± 40.31c870.5 ± 3.54b3.87 ± 0b66.78 ± 0.04b
LGPF4886 ± 117.38c4193.5 ± 103.95d692.5 ± 13.44b5566.5 ± 139.3d1373 ± 35.36c5.53 ± 0d70.08 ± 0.11c
MPF2497 ± 45.26b1292.5 ± 17.68b1204.5 ± 27.58c2160.5 ± 36.06b868 ± 18.39b3.6 ± 0.1a50.1 ± 0a
SPF1189.5 ± 14.85a983 ± 16.97a206.5 ± 2.12a1382 ± 25.46a399 ± 8.49a4.94 ± 0.09c66.83 ± 0.11b
  1. Breakdown (BD, the difference between the peak viscosity and the trough viscosity). Setback (SB, the difference between the trough viscosity and the final viscosity). Values are the mean ± standard deviation. Means in the same column having a different superscript are significantly different (*p < 0.05)