Treatment | Variety | Initial pasting temp. (°C) | Peak vis (P, cP) | Trough vis. (T, cP) | Final vis. (F, cP) | Breakdown vis. (P-T, cP) | Setback vis. (F-T, cP) |
---|---|---|---|---|---|---|---|
Glutinous rice flour | 70.98±0.06ab | 2,682.67±8.39a | 1,296.00±11.53a | 1,588.67±3.51a | 1,386.67±4.93a | 292.67±8.02a | |
70.77±0.53b | 1,879.33±16.80b | 620.67±18.77c | 807.00±7.81c | 1,258.67±35.57b | 168.33±21.94d | ||
71.58±0.42a | 1,550.33±177.10c | 806.00±104.01b | 1,011.33±114.20b | 744.33±73.10d | 205.33±10.21c | ||
70.95±0.05ab | 1,838.00±18.08b | 855.33±34.08b | 1,098.00±35.59b | 982.67±51.23c | 242.67±2.08b | ||
Soaked glutinous rice flour | 69.95±0.57b | 2,715.00±3.00a | 1,299.00±17.69a | 1,699.67±9.87a | 1,416.00±19.00a | 400.67±26.84a | |
70.53±0.41ab | 2,211.00±13.08c | 951.33±2.52d | 1,223.00±1.73d | 1,259.67±15.31b | 271.67±1.53b | ||
71.33±0.45a | 2,282.00±37.16b | 1,231.00±19.00b | 1,501.67±24.19b | 1,050.00±30.41d | 270.67±8.50b | ||
70.52±0.43ab | 2,152.67±6.66d | 988.00±3.61c | 1,164.78±7.77c | 1,164.78±7.77c | 270.67±1.15b | ||
Long term soaked glutinous rice flour | 66.85±0.05c | 1,762.00±32.51c | 770.67±4.04c | 970.67±4.04b | 991.33±36.50d | 200.00±0.00c | |
69.42±0.03a | 1,617.00±14.42d | 514.33±5.13d | 658.67±6.51c | 1,102.67±0.12c | 144.33±2.08d | ||
69.42±0.06a | 2,422.33±54.05b | 903.67±8.74b | 1,152.33±1.93a | 1,518.33±45.37b | 248.67±3.21a | ||
68.88±0.40b | 2,507.00±30.20a | 923.67±5.51a | 1,151.00±11.53a | 1,583.33±35.47a | 227.33±17.01b |