. 2012 Apr 26;51(9):1784–1794. doi: 10.1007/s13197-012-0696-x

Table 5.

Differential scanning calorimetric data^* for wheat/canna and wheat/konjac composite flours dispersed in deionized water

Wheat/canna and wheat/konjac ratio	Gelatinization characteristics
Wheat/canna and wheat/konjac ratio	T_o (°C)	T_p1 (°C)	T_p2 (°C)	T_c (°C)	ΔH (J/g dry starch)
HPWC
100:0	57.8 ± 1.5^b	63.9 ± 1.1^b	–	70.3 ± 1.5^b	5.0 ± 0.9^d
75:25	58.0 ± 3.4^b	63.4 ± 2.4^b	71.8 ± 1.2^a	75.3 ± 1.4^a	8.3 ± 1.1^cd
50:50	57.8 ± 2.3^b	65.1 ± 3.3 ^b	72.4 ± 0.7^a	77.6 ± 1.8^a	10.5 ± 0.9^abc
25:75	58.1 ± 1.4^b	64.7 ± 2.1^b	71.9 ± 0.7^a	76.9 ± 1.1^a	11.6 ± 1.0^ab
0:100	68.6 ± 2.7^a	72.5 ± 1.2^a	–	77.7 ± 1.8^a	13.0 ± 1.8^a
LPWC
100:0	60.6 ± 1.8^b	64.1 ± 1.4 ^b	–	69.6 ± 2.5^b	5.7 ± 0.8^d
75:25	60.9 ± 1.4^b	63.6 ± 0.7 ^b	71.8 ± 1.4^a	77.9 ± 1.0^a	8.8 ± 1.4^bc
50:50	59.4 ± 1.8^b	65.8 ± 0.9 ^b	72.5 ± 0.8^a	77.3 ± 1.8^a	10.1 ± 0.9^abc
25:75	61.5 ± 1.7^b	63.5 ± 2.1 ^b	72.2 ± 0.6^a	78.0 ± 1.5^a	11.9 ± 1.8^a
0:100	68.5 ± 2.2^a	73.5 ± 0.8^a	–	77.6 ± 1.5^a	13.1 ± 1.2^a
HPWK
100:0	57.7 ± 1.6^bc	63.9 ± 0.5^b	^_	69.1 ± 0.7 ^b	5.0 ± 1.6^d
75:25	56.7 ± 1.1^c	64.2 ± 1.3^b	69.1 ± 1.5^a	76.9 ± 1.3^a	9.7 ± 0.9^c
50:50	58.2 ± 3.0^bc	64.4 ± 2.3^b	70.2 ± 0.6^a	76.6 ± 1.1^a	11.8 ± 1.5^bc
25:75	57.7 ± 1.2^bc	64.2 ± 1.2^b	70.1 ± 1.2^a	78.3 ± 0.9^a	13.0 ± 1.3^b
0:100	64.9 ± 1.3^a	69.9 ± 1.7^a	^_	77.5 ± 1.0^a	16.6 ± 1.1^a
LPWK
100:0	60.6 ± 1.8^bc	64.1 ± 1.1^b	^_	69.6 ± 2.5^b	5.7 ± 0.8^d
75:25	60.9 ± 1.9^ab	63.9 ± 1.1^b	69.9 ± 1.6^a	78.7 ± 1.1^a	11.1 ± 0.9^bc
50:50	60.8 ± 1.1^abc	64.8 ± 1.3^b	69.3 ± 1.4^a	77.9 ± 2.3^a	12.4 ± 1.2^bc
25:75	59.4 ± 2.4^bc	64.6 ± 1.7^b	69.1 ± 1.3^a	77.7 ± 1.3^a	12.9 ± 0.9^b
0:100	64.9 ± 1.3^a	69.1 ± 1.1^a	^_	77.5 ± 1.0^a	13.6 ± 1.0^b

^*All data reported on dry basis and represent the mean of four replicates ± standard deviation. Means followed by a different superscript in each column are significantly different (p < 0.05). HPWC: High protein wheat/canna composite flour; LPWC: Low protein wheat/canna composite flour, HPWK: High protein wheat/konjac composite flour; LPWK: Low protein wheat/konjac composite flour. T_o, T_p, and T_c indicate temperature of onset, midpoint and end of gelatinization, respectively; ΔH (J/g dry starch) - enthalpy of gelatinization