. 2016 May 12;53(5):2482–2491. doi: 10.1007/s13197-016-2234-8

Table 3.

Effect of substitution of flour with gelatinized-retrograded and extruded starch on muffins characteristics

Blend	Level of substitution (%)	Color values			ΔE	Height (mm)	Specific volume (mL/g)	F (N)	Coh	Gum	Sprin	RS (%)
Blend	Level of substitution (%)	L ^*	a ^*	b ^*	ΔE	Height (mm)	Specific volume (mL/g)	F (N)	Coh	Gum	Sprin	RS (%)
Flour	0	55.2^a	18.6^b	39.4^b		35.2^c	2.66^b	4.2^c	0.66^a	2.8^c	0.88^c	2.5^a
Flour + GRS	10	55.7^b	18.6^b	39.2^a	0.54	33.6^b	2.55^a	3.5^b	0.64^a	2.2^b	0.86^a	3.5^b
Flour + GRS	20	59.5^c	16.6^a	42.0^c	5.41	32.6^a	2.47^a	2.4^a	0.72^b	1.7^a	0.87^b	4.5^c
F value	-	54.91	17.56	48.39		19.31	2.46	20.22	2	34.10	0.57	5.96
Pooled S.D.		0.54	0.48	0.39		0.51	0.11	0.37	0.05	0.19	0.05	0.88
Flour	0	55.2^a	18.6^b	39.4^b		35.2^c	2.66^b	4.2^a	0.66^b	2.8^a	0.88^b	2.5^a
Flour + ES	10	55.7^a	18.4^b	39.7^c	0.62	33.7^b	2.41^b	5.8^b	0.64^b	3.8^b	0.83^a	3.7^b
Flour + ES	20	56.4^b	16.7^a	38.3^a	2.50	32.3^a	2.23^a	8.2^c	0.56^a	4.6^c	0.80^a	4.7^c
F value	-	2.46	11.50	29.68		141.66	25.95	63.87	39.86	37.78	1.48	7.05
Pooled S.D.		0.65	0.52	0.24		0.21	0.07	0.44	0.02	0.25	0.05	0.84

Means with similar superscripts in a column do not differ significantly (p ≤ 0.05). GRS-gelatinized-retrograded starch, ES-extruded starch, F-firmness, Coh-cohesiveness, Gum-gumminess, Sprin-springiness, RS-resistant starch, ΔE- colour difference between muffins made from flour with and without substitution with GRS and ES