Table 3.

Rheological properties of the starches (mean ± SD, n = 4).

Starch	Peak viscosity (RVU)	Peak time (min)	Pasting temperature (°C)	Trough viscosity (RVU)	Final viscosity (RVU)
Bitter	217.67 ± 2.40	5.76 ± 0.04	88.80 ± 0.87	189.83 ± 1.19	286.08 ± 1.14
Chinese	262.92 ± 2.97	5.74 ± 0.05	84.90 ± 0.96	193.25 ± 1.39	382.33 ± 1.04
Water	177.92 ± 3.40	5.44 ± 0.04	87.50 ± 0.66	109.00 ± 1.07	128.33 ± 1.56
White	227.75 ± 2.02	4.94 ± 0.04	85.75 ± 0.92	132.58 ± 1.53	196.08 ± 1.11
Corn	240.00 ± 1.08	5.43 ± 0.03	88.55 ± 0.87	170.50 ± 1.60	227.83 ± 1.61