Table 2.
Pasting properties of native chickpea starch and triple retrograded starches
| Pasting properties | NCPS | TRS24 | TRS48 | TRS72 |
|---|---|---|---|---|
| Peak viscosity (cP) | 4453 ± 267.27a | 72.66 ± 4.04b | 79.33 ± 4.50b | 68.33 ± 6.11b |
| Trough (cP) | 2861 ± 223.54a | 68 ± 3.60b | 74 ± 4.58b | 63.66 ± 6.02b |
| Breakdown (cP) | 1592 ± 243.21a | 4.66 ± 1.15b | 5.33 ± 1.15b | 4.66 ± 0.57b |
| Final viscosity (cP) | 5603 ± 264.17a | 105 ± 6b | 123.33 ± 15.94b | 103 ± 21.93b |
| Setback (cP) | 2742 ± 112.86a | 37 ± 2.64b | 49.33 ± 11.93b | 39.33 ± 16.19b |
| Peak time (min) | 4.22 ± 0.10a | 6.97 ± 0.04b | 6.8 ± 0.17b | 6.95 ± 0.07b |
| Pasting temperature (°C) | 72.35 ± 0.47 | nd | nd | nd |
All values are the mean of triplicates ± standard deviation. Means in the same row with different letters are significantly different (P < 0.05)
NCPS Native chickpea starch and Triple retrograded starches (24h, 48h and 78h)