Pasting viscosity of the flour blends was determined as described by AACC (2001 ) using a Rapid Viscosity Analyzer (RVA–1998, Model RVA‐SUPER3; Newport Scientific, Australia). Pasting temperature, peak viscosity temperature, peak viscosity during heating and viscosity on cooling to 50°C were recorded.
Briefly, 3 g of flour samples was weighed into a dry empty canister; 30 ml of water was added and thoroughly mixed before fitting into the visco analyzer. Each suspension was kept at 50°C, then heated up to 95°C at 12.2°C per min and held for 2.5 min at this temperature. The suspension was then cooled to 50°C at 12.0°C and held for 2 min at 50°C. All determinations were in triplicates, and the mean value was recorded in each case.
Briefly, 3 g of flour samples was weighed into a dry empty canister; 30 ml of water was added and thoroughly mixed before fitting into the visco analyzer. Each suspension was kept at 50°C, then heated up to 95°C at 12.2°C per min and held for 2.5 min at this temperature. The suspension was then cooled to 50°C at 12.0°C and held for 2 min at 50°C. All determinations were in triplicates, and the mean value was recorded in each case.