. 2023 Jul 6;12(13):2620. doi: 10.3390/foods12132620

Table 2.

Pasting characteristics of pea starch at different ultrasound times.

	0	10 min	20 min	30 min
Pasting temperature (°C)	75.33 ± 0.03 ^a	75.30 ± 0.00 ^a	75.28 ± 0.03 ^a	75.32 ± 0.03 ^a
Peak viscosity (cp)	3990 ± 32.58 ^a	3756 ± 20.13 ^b	3433 ± 32.79 ^d	3582 ± 16.04 ^c
Trough viscosity (cp)	3012 ± 10.00 ^a	2818 ± 18.72 ^b	2690 ± 11.68 ^c	3070 ± 27.62 ^a
Cold viscosity (cp)	6052 ± 47.60 ^a	5550 ± 42.44 ^b	4819 ± 33.26 ^c	5596 ± 8.54 ^b
Breakdown viscosity (cp)	978 ± 23.44 ^a	919 ± 17.01 ^b	740 ± 23.35 ^c	491 ± 6.43 ^d
Setback viscosity (cp)	3075 ± 60.10 ^a	2722 ± 31.43 ^b	2127 ± 25.17 ^d	2484 ± 20.11 ^c

Different letters in the same row indicate a significant difference (p < 0.05).