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Physico-chemical properties of potato, corn and mung bean
| Starch source | Amylose content (%) | Swelling power (g/g) | Solubility (%) | Ratio of absorbance between 1047 and 1022 cm−1 |
|---|---|---|---|---|
| Potato | 23.22 ± 0.40 | 19.02 ± 0.38 | 17.50 ± 0.56 | 0.33 ± 0.02 |
| Corn | 15.54 ± 0.23 | 8.63 ± 0.44 | 11.33 ± 0.16 | 0.67 ± 0.08 |
| Mung bean | 43.43 ± 1.01 | 10.97 ± 0.27 | 13.42 ± 0.62 | 0.73 ± 0.05 |
Values are mean ± SD
