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. 2014 Aug 7;52(7):4078–4089. doi: 10.1007/s13197-014-1480-x

Table 5.

Texture analysis of of some native and acetylated black gram starches (n = 3)

Cultivars Acetic anhydride g/g starch Hardness (g) Cohesiveness Gumminess (g) Springiness Chewiness (g) Adhesiveness (g.s)
0.00 68.1 ± 7.3a 0.4 ± 0.1bc 23.9 ± 5.8de 0.9 ± 0.1a 2 1.6 ± 6.6cd 185.3 ± 12.3e
Mash 1–1 0.04 31.4 ± 0.7de 0.5 ± 0.1bc 15.0 ± 3.0bc 0.9 ± 0.0a 13.8 ± 2.9ab 82.3 ± 2.6c
0.08 16.7 ± 0.6ab 0.6 ± 0.1c 10.2 ± 1.5ab 0.9 ± 0.0a 9.0 ± 1.6b 7.7 ± 0.5a
0.00 65.2 ± 0.6f 0.3 ± 0.1a 21.5 ± 6.5cd 0.9 ± 0.1a 19.0 ± 8.3bcd 108.0 ± 26.3d
PU-19 0.04 24.6 ± 2.0cd 0.6 ± 0.1c 14.7 ± 1.3bc 0.9 ± 0.1a 13.2 ± 1.8ab 44.2 ± 1.2b
0.08 10.3 ± 0.4a 0.7 ± 0.0de 7.6 ± 0.6a 0.9 ± 0.0a 6.6 ± 0.7a 9.8 ± 1.7 a
0.00 84.7 ± 9.5g 0.3 ± 0.1a 28.7 ± 5.2de 0.9 ± 0.1a 26.3 ± 5.4c 169.6 ± 14.2e
T-9 0.04 32.6 ± 3.6e 0.6 ± 0.0b 20.0 ± 2.1cd 0.9 ± 0.1a 19.1 ± 1.6bcd 92.8 ± 4.5cd
0.08 20.4 ± 2.0 bc 0.8 ± 0.1e 16.0 ± 0.5 bc 0.9 ± 0.1a 14.1 ± 0.8abc 4.6 ± 0.4a

Values expressed are mean ± standard deviation

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