Hi PJ! Thank you for this article! I am a sophomore at UCLA taking a food science class, and I am currently doing a group project testing thickeners for a blueberry pie filling. Currently, we are testing corn starch, tapioca starch, all purose flour, no thickener (control), garbanzo bean flour, amd gelatin. I wanted to know if you had any suggestions for testing the viscosity of the filling because we tried a spread test with a weight, but it is not very uniform. Also, how exactly did you perform the flashlight test? Thank you very much. I am looking forward to your response!

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