Table 2.

Values of equivalent diameter (µm) and circularity of starch granules from two botanical sources

	Equivalent diameter					Circularity
		Time				Time
		7	13	19	25	7	13	19	25
Wheat
Dietary fiber	0	8 ± 5Aa	7 ± 4Aa	9 ± 5Aa	8 ± 3Aa	0.57 ± 0.31Aab	0.47 ± 0.27Aa	0.56 ± 0.18Aab	0.63 ± 0.09Ab
	1	10 ± 2ABa	10 ± 4ABa	11 ± 1ABa	10 ± 3ABa	0.60 ± 0.07ABab	0.59 ± 0.09ABa	0.60 ± 0.12ABab	0.72 ± 0.05ABb
	2	9 ± 4Ba	11 ± 4Ba	11 ± 3Ba	11 ± 3Ba	0.58 ± 0.10Bab	0.64 ± 0.14Ba	0.66 ± 0.06Bab	0.82 ± 0.05Bb
Fat	0	13 ± 1Ba	11 ± 1Ba	9 ± 3Ba	13 ± 2Ba	0.56 ± 0.09Ba	0.60 ± 0.12Ba	0.75 ± 0.04Ba	0.68 ± 0.12Ba
	1	8 ± 3Aa	10 ± 3Aa	6 ± 4Aa	5 ± 4Aa	0.40 ± 0.13Aa	0.72 ± 0.09Aa	0.41 ± 0.13Aa	0.36 ± 0.10Aa
	2	14 ± 0Ba	11 ± 4Ba	7 ± 3Ba	10 ± 3Ba	0.59 ± 0.11Aa	0.34 ± 0.14Aa	0.29 ± 0.20Aa	0.65 ± 0.10Aa
Gluten	0	11 ± 2Aa	13 ± 0Aa	8 ± 4Aa	10 ± 3Aa	0.51 ± 0.09Aa	0.53 ± 0.07Aa	0.53 ± 0.23Aa	0.70 ± 0.07Aa
	1	11 ± 5Aa	11 ± 3Aa	11 ± 3Aa	11 ± 2Aa	0.64 ± 0.10ABa	0.66 ± 0.10ABa	0.55 ± 0.12ABa	0.65 ± 0.11ABa
	2	10 ± 4Aa	12 ± 4Aa	10 ± 7Aa	9 ± 4Aa	0.79 ± 0.07Ba	0.68 ± 0.13Ba	0.74 ± 0.09Ba	0.57 ± 0.22Ba
Potato
Dietary fiber	0	43 ± 14Aa	35 ± 7Aa	45 ± 9Aa	22 ± 9Aa	0.63 ± 0.09Aab	0.52 ± 0.16Aab	0.65 ± 0.11Aa	0.64 ± 0.17Ab
	1	26 ± 16Aa	25 ± 13Aa	29 ± 14Aa	28 ± 11Aa	0.65 ± 0.17Bab	0.71 ± 0.11Bab	0.65 ± 0.18Ba	0.78 ± 0.06Bb
	2	27 ± 8Aa	28 ± 10Aa	23 ± 10Aa	20 ± 8Aa	0.84 ± 0.04Cab	0.82 ± 0.05Cab	0.71 ± 0.14Ca	0.83 ± 0.01Cb
Fat	0	26 ± 12Aa	27 ± 12A	26 ± 16Aa	26 ± 11Aa	0.73 ± 0.11Aa	0.75 ± 0.07Aa	0.78 ± 0.07Aa	0.76 ± 0.13Aa
	1	28 ± 14ABa	27 ± 8ABa	30 ± 18ABa	22 ± 14ABa	0.79 ± 0.09Aa	0.71 ± 0.12Aa	0.77 ± 0.07Aa	0.81 ± 0.04Aa
	2	26 ± 16Ba	27 ± 3Ba	40 ± 15Ba	44 ± 8Ba	0.83 ± 0.04Ba	0.88 ± 0.02Ba	0.86 ± 0.03Ba	0.80 ± 0.08Ba
Gluten	0	25 ± 12Aa	22 ± 13Aa	27 ± 15Aa	31 ± 14Aa	0.71 ± 0.11Aa	0.53 ± 0.20Aa	0.73 ± 0.13Ab	0.83 ± 0.06Ab
	1	26 ± 12Aa	27 ± 7Aa	26 ± 11Aa	26 ± 11Aa	0.64 ± 0.20Ba	0.87 ± 0.03Ba	0.80 ± 0.18Bb	0.85 ± 0.03Bb
	2	23 ± 11Aa	28 ± 14Aa	28 ± 12Aa	29 ± 9Aa	0.65 ± 0.19Ba	0.82 ± 0.09Ba	0.82 ± 0.09Bb	0.81 ± 0.06Bb

Means with different superscript letters in columns of each ingredient are significantly different (P < 0.05) for two-way ANOVA and Tuckey test with bake time (small letters) and level of ingredient (capital letters), for each formulation