. 2017 May 16;8(4):399–405. doi: 10.1016/j.jare.2017.05.005

Table 3.

Functional and thermal properties of native and roasted sweet chestnut flours (n = 3).

Parameter	Raw	Pan roasted	Microwave roasted
Functional properties
Water absorption capacity (g/g)	1.32 ± 0.02^a	3.04 ± 0.02^b	3.39 ± 0.01^c
Oil absorption capacity (g/g)	1.22 ± 0.01^a	1.36 ± 0.01^b	1.63 ± 0.01^c
Foaming capacity (%)	5.00 ± 0.01^b	1.67 ± 0.58^a	1.30 ± 0.58^a
Foaming stability (%)	1.00 ± 0.01^b	0.00 ± 0.00^a	0.00 ± 0.00^a

Thermal properties
Onset temperature (T_o) (°C)	90.46 ± 0.01^a	93.40 ± 0.01^c	92.98 ± 0.02^b
Peak temperature (T_p) (°C)	104.64 ± 0.01^a	106.19 ± 0.01^b	103.96 ± 0.01^a
Conclusion temperature (T_c) (°C)	119.08 ± 0.02^a	121.46 ± 0.07^b	123.94 ± 0.01^c
ΔH (J g⁻¹)	20.22 ± 0.01^b	12.63 ± 0.01^a	11.94 ± 0.02^a

Values expressed are mean ± standard deviation.

Means in the row with different superscript are significantly different at P ≤ 0.05