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. 2024 Jun 13;13(12):1864. doi: 10.3390/foods13121864

Table 4.

Swelling characteristics and thermal properties of waxy rice starches.

Cultivar	Swelling Properties			Gelatinization Properties
Cultivar	SP	WSI (%)	ϕ_10%	T_o (°C)	T_p (°C)	T_c (°C)	T_c–T_o (°C)	ΔH (J/g)
RD6	54.76 ± 1.70 ^bc	21.44 ± 1.60 ^b	4.30 ± 0.11 ^ab	65.97 ± 0.33 ^b	74.58 ± 0.09 ^ab	86.21 ± 1.51 ^a	20.24 ± 1.84 ^a	6.28 ± 2.05 ^a
RD12	52.92 ± 1.26 ^c	23.72 ± 3.60 ^ab	4.03 ± 0.09 ^c	66.68 ± 0.33 ^ab	74.85 ± 0.43 ^a	86.39 ± 0.12 ^a	19.71 ± 0.21 ^a	6.91 ± 0.92 ^a
SMJ	57.12 ± 1.14 ^b	29.10 ± 0.01 ^a	4.05 ± 0.08 ^bc	64.84 ± 0.29 ^b	73.73 ± 0.33 ^b	84.61 ± 0.45 ^a	19.77 ± 0.16 ^a	7.16 ± 0.13 ^a
HY71	60.71 ± 0.26 ^a	28.02 ± 1.70 ^a	4.37 ± 0.08 ^a	67.15 ± 0.23 ^a	75.49 ± 0.46 ^a	86.74 ± 0.68 ^a	19.60 ± 0.45 ^b	6.83 ± 0.51 ^a

Mean values in the same column with different letters are significantly different (p < 0.05).