Table 3.

Thermal properties (DSC) and amylose content in whole flour and starch isolates from three common beans varieties analyzed

Sample	To (°C)	TP (°C)	TC (°C)	ΔTr (°C)	AC (%)	Sample	To (°C)	TP (°C)	TC (°C)	ΔTr (°C)	AC (%)
RF	72.5 ± 0.7 c	78.0 ± 0.2 cd	88.6 ± 0.4 c	16.1 ± 1.1 b	23.51 ± 1.42 a	RSI	72.4 ± 0.6 a	78.0 ± 0.3 a	88.3 ± 0.1 ab	15.9 ± 0.6 d	28.13 ± 0.21 f
MWF	92.9 ± 0.2 a	98.1 ± 0.7 a	104.3 ± 0.2 b	11.4 ± 0.3 d	11.70 ± 1.03 e	MSI	67.4 ± 1.9 bc	74.6 ± 0.3 ef	88.7 ± 0.3 ab	21.3 ± 1.6 bc	40.00 ± 0.13 a
MWF30	73.2 ± 0.6 bc	79.3 ± 0.1 b	88.6 ± 0.1 c	15.5 ± 0.6 bc	19.69 ± 0.51 bc	MSI30	69.2 ± 0.1 bc	77.3 ± 0.1 ab	89.5 ± 1.0 a	20.3 ± 1.1 bc	32.68 ± 0.63 e
MWF50	72.8 ± 0.2 c	78.9 ± 0.2 bc	88.7 ± 0.2 c	15.9 ± 0.3 b	17.51 ± 1.79 cd	MSI50	67.1 ± 0.4 bc	76.4 ± 0.1 bc	88.6 ± 0.5 ab	21.5 ± 0.9 bc	34.02 ± 0.53 c
PWF	68.3 ± 0.9 d	77.6 ± 0.3 d	88.5 ± 0.3 c	20.2 ± 0.7 a	15.07 ± 0.81 d	PSI	66.9 ± 0.6 c	75.9 ± 0.7 cd	87.8 ± 0.8 ab	20.9 ± 1.4 bc	44.37 ± 0.64 a
PWF30	73.1 ± 0.1 bc	79.2 ± 0.5 b	88.6 ± 0.3 c	15.5 ± 0.3 bc	21.03 ± 0.91 ab	PSI30	68.9 ± 0.2 bc	76.4 ± 0.4 bc	88.6 ± 0.8 ab	19.7 ± 1.0 c	33.29 ± 0.77 d
PWF50	72.9 ± 0.1 c	79.6 ± 0.2 b	88.3 ± 0.4 c	15.4 ± 0.3 bc	18.33 ± 0.99 bc	PSI50	67.7 ± 1.3 bc	75.9 ± 0.3 bc	87.7 ± 0.9 ab	20.0 ± 1.6 bc	35.95 ± 0.27 c
TWF	93.8 ± 0.1 a	98.1 ± 0.4 a	108.6 ± 1.2 a	14.8 ± 1.3 bc	11.83 ± 0.27 e	TSI	64.1 ± 0.2 d	73.9 ± 1.1 f	87.2 ± 0.4 b	23.1 ± 0.2 ab	47.26 ± 1.01 a
TWF30	73.1 ± 0.5 bc	79.2 ± 0.4 b	88.7 ± 0.3 c	15.5 ± 0.5 bc	19.22 ± 0.32 bc	TSI30	69.6 ± 1.1 b	77.3 ± 0.3 ab	89 ± 0.5 ab	19.4 ± 1.0 c	33.86 ± 1.20 d
TWF50	74.3 ± 0.3 b	79.8 ± 0.3 b	88.2 ± 0.1 c	13.9 ± 0.3 c	17.72 ± 0.36 cd	TSI50	62.9 ± 0.8 d	75.8 ± 0.2 de	88.1 ± 0.5 ab	25.2 ± 1.3 a	37.68 ± 0.33 b

Means followed by the same letter, within the same row, are not significantly different at P < 0.05, n = 3

To, onset gelatinization temperature; T_P, peak gelatinization temperature; T_C, conclusion gelatinization temperature; ΔTr (T_C − T_o)