2.2.3.7. Least gelatinization conce

2.2.3.7. Least gelatinization concentration (LGC,%). The least gelatinization
concentration (LGC) was recorded using the method of
Coffman and Garcia (1977) with slight modifications. Flour dispersions
of 2%, 4%, 6%, 8%, 10%, 12%, 14%, 16%, 18%, 20%, 22%, and 30%
(w/v) were prepared in conical screw tubes with 5 ml of distilled
water, and were heated at 90 C for 1 h in water bath. The contents
were cooled under tap water and kept for 2 h at laboratory temperature.
The least gelatinization concentration was determined as the
concentration when the sample from inverted tube did not slip.