Table 3.

Thermal properties of of some native and acetylated black gram starches (n = 2)

Starch source	Acetic anhydride g/g starch	To (°C)	Tp(°C)	Tc(°C)	ΔHgel(J/g)
	0.00	69.8 ± 0.8f	73.2 ± 0.5c	76.6 ± 0.4e	9.8 ± 0.4c
Mash 1–1	0.04	66.3 ± 0.8d	69.2 ± 0.7c	71.8 ± 0.5b	8.9 ± 0.5bc
	0.08	65.2 ± 0.8c	68.7 ± 0.5bc	70.7 ± 0.8a	8.2 ± 0.5b
	0.00	67.8 ± 0.2e	70.6 ± 0.6d	73.5 ± 0.3c	8.9 ± 0.6bc
PU-19	0.04	63.7 ± 0.2b	67.7 ± 0.9b	71.7 ± 0.5b	8.1 ± 0.8b
	0.08	62.3 ± 0.9a	63.0 ± 0.6a	69.8 ± 0.5a	8.7 ± 0.6bc
	0.00	68.4 ± 0.3e	71.6 ± 0.4d	77.3 ± 0.6e	9.9 ± 0.4c
T-9	0.04	66.5 ± 0.3d	70.5 ± 0.7d	74.6 ± 0.5d	9.2 ± 0.7bc
	0.08	66.7 ± 0.6d	71.1 ± 0.7d	72.4 ± 0.5b	6.1 ± 0.9a

To, onset temperature; Tp, peak temperature, Tc, conclusion temperature: ∆Hgel, enthalpy of gelatinization (d.b)

Values expressed are mean ± standard deviation

Means in the column with different superscripts are significantly (p ≤ 0.05) different from one another