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

Table 5.

Rheological properties of waxy starches during temperature ramp and amplitude sweep test.

Parameters	RD6	RD12	SMJ	HY71
Temperature sweep test
G′_max (Pa)	93.14 ± 17.52 ^b	138.45 ± 4.96 ^a	44.64 ± 18.39 ^c	67.28 ± 13.42 ^bc
G″_max (Pa)	18.14 ± 4.51 ^b	34.30 ± 0.53 ^a	11.84 ± 4.43 ^b	17.43 ± 3.29 ^b
T_{o G′} (°C)	72.72 ± 0.78 ^b	72.31 ± 0.04 ^b	71.74 ± 0.81 ^b	75.27 ± 0.14 ^a
T_G′max (°C)	79.81 ± 0.78 ^a	76.85 ± 0.76 ^a	80.83 ± 3.46 ^a	79.82 ± 0.86 ^a
tan δ_G′max	0.18 ± 0.01 ^b	0.24 ± 0.01 ^a	0.25 ± 0.00 ^a	0.25 ± 0.01 ^a
G′₂₅ (Pa)	44.14 ± 0.48 ^a	35.88 ± 0.69 ^b	26.13 ± 2.79 ^c	25.89 ± 1.10 ^c
G″₂₅ (Pa)	9.78 ± 0.18 ^a	10.07 ± 0.16 ^a	8.76 ± 1.19 ^a	8.52 ± 0.20 ^a
tan δ₂₅	0.22 ± 0.01 ^c	0.28 ± 0.00 ^b	0.34 ± 0.01 ^a	0.33 ± 0.01 ^a
Amplitude sweep test
G′_LVE (Pa)	43.56 ± 1.67 ^a	35.20 ± 1.10 ^b	28.19 ± 2.81 ^c	26.39 ± 0.19 ^c
G″_LVE (Pa)	9.25 ± 0.38 ^a	9.13 ± 0.21 ^a	8.49 ± 0.89 ^a	7.86 ± 0.06 ^a
tanδ_1%	0.21 ± 0.02 ^c	0.26 ± 0.00 ^b	0.30 ± 0.00 ^a	0.30 ± 0.00 ^a
G″_max (Pa)	22.31 ± 0.89 ^a	13.64 ± 0.63 ^b	16.35 ± 2.41 ^b	14.83 ± 1.52 ^b
Payne height	1.41 ± 0.00 ^a	0.49 ± 0.03 ^c	0.92 ± 0.08 ^b	0.89 ± 0.18 ^b

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