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Pasting properties of maize flour from variety HQPM-1 and HQPM-7
Journal of Pharmacognosy and Phytochemistry · 2018 · Vol. 7(2) · pp. 223–225
Abstract
Pasting properties of two varieties of high quality protein maize (HQPM-1 and HQPM-7) were analyzed during 2015-2016. HQPM flour were assessed for various pasting characteristics viz. Peak Viscosity, Peak time, Break down, Final viscosity, Set back and Pasting temperature. It was observed that peak, trough, breakdown, final and setback viscosity of corn variety HQPM-7 was higher than HQPM-1.
Food composition and propertiesViscosityFood scienceMathematicsChemistryAgronomyMaterials scienceBiologyComposite material
Citations
5
FWCI
0.30
field-weighted impact
References
0
Percentile
58%
vs. same field & year
Citations per year
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