The gelatinized mixture in the canister, after the RVA measurement, was kept overnight at room temperature allowing formation of a solid gel.
The canister was sealed with parafilm to prevent moisture loss during storage.
The gel obtained had a dimension of 37.0mm diameter and 20.0mm height.
The gel texture was determined using texture analyzer (TA-XT2, Texture technologies Corp, USA) following the method used by Yoenyongbuddhagal and Noohorm (2002). The gels were punctured at 1.0 mm/s to a distance of 10.0mm using a stainless steel punch probe (P/6, 6.0mm diameter).
The peak force measured was reported as gel hardness.
Five readings were taken at different positions on the gel surface and the measurements were replicated three times for each sample.