. 2010 Oct 29;48(4):460–465. doi: 10.1007/s13197-010-0126-x

Table 1.

Swelling power, solubility and water binding capacity of native and acid modified starches

Starch from	Swelling power, g/g		Solubility,%		Water Binding capacity,%
Starch from	Native	Acid modified	Native	Acid modified	Native	Acid modified
Banana	16.0^c ± 0.41	0.48^c ± 0.03	8.1^b ± 0.35	51.1^d ± 0.97	107.7^a ± 3.04	71.7^a ± 1.01
Lotus Stem	31.0^a ± 1.26	0.80^b ± 0.7	2.4^c ± 0.42	62.4^b ± 1.13	100.5^b ± 3.03	61.6^b ± 1.17
Sweet Potato	21.5^b ± 0.15	0.72^b ± 0.14	7.8^b ± 0.76	67.7^a ± 0.83	78.1^c ± 2.66	57.0^c ± 0.70
Wheat	9.8^d ± 0.60	1.05^a ± 0.07	12.9^a ± 1.03	55.7^c ± 1.06	66.8^d ± 2.05	46.4^d ± 1.20

* Means with different superscripts are significantly different (p ≤ 0.05) along the rows (n = 3)