Micro visco amylo graph

The viscosity profile of the avocado seed starches was determined using a Micro Visco-Amylo-Graph (Brabender, Duisburg, Germany). Starch was prepared at a concentration of 6.0% (dry starch basis) with distilled water. The torque measured was 700 cmg. The slurry was heated at a rate of 7.5 °C/min from 30 to 95 °C, held at 95 °C for 5 min, cooled to 50 °C at a rate of 7.5 °C/min, and then held at 50 °C for another 5 min.

The chemical characteristics of wheat flour namely moisture (method 44–16), protein (method 46–10), ash (method 08–01), dry gluten (method 38–10), Zeleny’s sedimentation value (method 56-61A) and falling number (method 56-81b), were determined using standard methods of AACC (2000).
Farinograph was used for studying the mixing profile of wheat flour as influenced by the addition of FLP (Brabender Farinograph, Model No. 810108004, Duisburg, Germany) following a standard method (54–21) of AACC (2000). Amylograph represents the pasting properties of wheat flour, and blends were determined according to AACC (2000) method (22–10) using the Micro-Viscoamylograph (Model no.803201, Brabender, Duisburg, Germany).

Starch pasting properties were performed as previously described by Berski et al. [65 (link)], using a Micro Visco Amylo-Graph (Brabender, Duisburg, Germany). A total of 5% (w/w) of water-based starch dispersion was pasted using the following temperature program: the initial temperature was 45 °C, heating up to 95 °C, holding for 10 min, cooling down to 25 °C and holding for another 10 min. Both the heating and cooling rates were set as 4.5 °C /min, and the measuring cylinder was rotating at 150 rpm [65 (link),69 (link)]. The collected data were analyzed by means of the Data Correlator software (Brabender, Duisburg, Germany). The following parameters of the pasting profile were analyzed: PT—pasting temperature, PV—peak viscosity, PVT—temperature at maximum (peak) viscosity, PVt—time needed to reach PV, MV—minimum viscosity, TV—viscosity at 25 °C, FV—final viscosity, SB—setback (SB = TV − MV), BD—break down (BD = PV − MV) and HPSI—hot paste stability index. The obtained data were used for mathematical modeling of the pasting curves course, allowing a more thorough interpretation of the pasting phenomenon, as proposed by Palabiyik et al. [67 (link)]. The following parameters were calculated: V_peak—peak viscosity, r—the time that gives rise to 50% of peak viscosity and s—starch coefficient.

Pasting properties of the finely ground cereal samples (<0.5 mm) were measured using a micro visco-amylograph (Brabender OHG, Duisburg, Germany) according to Marengo et al. [34 (link)] with slight modifications. Fifteen grams (on a 14% moisture basis) of oat, maize or sorghum were suspended in 100 mL of distilled water and heated in the visco-amylograph by using the following time-temperature profile: heating from 30 up to 95 °C at a rate of 3 °C/min, holding at 95 °C for 20 min, cooling to 30 °C at a rate of 3 °C/min under constant stirring (250 rpm). The torque measuring range was 300 cmg. The viscosity was expressed in Brabender units (BU). The parameters resulting from this analysis were: pasting temperature (PT), defined as the minimum temperature for cooking the flour; peak viscosity (PV), defined as the highest viscosity reached during heating; peak temperature reached at PV, breakdown (BD), which represents the difference between the viscosity at the peak and at the minimum, setback, defined as the difference between the viscosity at the end of cooling period and the minimum viscosity at the start of cooling period.