Table 3.
Thermal properties of native and heat-moisture treated pearl millet starch
| Sample | To (°C) | Tp (°C) | Tc (°C) | R (°C) | ΔH (J/g) | PHI (ΔH/Tp-T0) |
|---|---|---|---|---|---|---|
| Native | 59.99 ± 0.600d | 62.59 ± 0.430d | 73.55 ± 0.372d | 13.57 ± 0.675a | 11.93 ± 0.105a | 4.59 ± 0.212a |
| HMT-20 | 64.72 ± 0.602c | 69.02 ± 0.170c | 77.40 ± 0.231c | 12.68 ± 0.514a | 10.81 ± 0.184b | 2.51 ± 0.132b |
| HMT-25 | 69.89 ± 0.626b | 76.78 ± 0.990b | 81.45 ± 0.459b | 11.56 ± 0.331b | 9.42 ± 0.078c | 1.37 ± 0.324d |
| HMT-30 | 78.12 ± 0.427a | 84.05 ± 0.446a | 89.04 ± 0.535a | 10.92 ± 0.306b | 10.95 ± 0.389b | 1.85 ± 0.356c |
| LSD (p < 0.05) | 1.071 | 1.111 | 0.781 | 0.905 | 0.423 | 0.243 |
HMT heat moisture treatment, To onset temperature of gelatinization, Tp peak temperature of gelatinization, Tc conclusion temperature of gelatinization; R gelatinization range; ΔH enthalpy of gelatinization, PHI peak height index, mean values (n = 3) with the same letters within a column are not significantly (p < 0.05) different