Table 3.

Values of texture (N) and moisture (%) of starch samples from two botanical sources

	Texture (N)				Moisture (%)
		Time (min)			Time (min)
		7	13	19	7	13	19
Wheat
Dietary fiber	0	26.30 ± 7.19Aa	28.19 ± 5.98Aa	33.19 ± 6.87Aa	7.83 ± 0.26Aa	3.06 ± 0.66Ab	1.30 ± 0.34Ab
	2	33.21 ± 4.15Aa	30.93 ± 4.89Aa	29.24 ± 5.21Aa	8.75 ± 0.65Aa	2.02 ± 0.01Ab	2.71 ± 0.76Ab
Fat	0	32.14 ± 4.18Aa	30.87 ± 4.15Aa	29.27 ± 4.22Aa	8.31 ± 0.40Aa	2.02 ± 0.24Ab	2.04 ± 0.10Ab
	2	14.15 ± 2.80Ba	16.75 ± 1.53Ba	15.81 ± 3.10Ba	4.63 ± 0.29Aa	3.43 ± 0.02Ab	1.21 ± 0.60Ab
Gluten	0	20.75 ± 3.45Aa	14.86 ± 2.08Aa	27.63 ± 4.76Aa	2.86 ± 0.02Aa	1.59 ± 0.35Ab	1.23 ± 0.02Ab
	2	32.70 ± 4.34Ba	31.99 ± 6.28Ba	29.24 ± 5.21Ba	7.65 ± 0.30Ba	2.59 ± 0.25Bb	1.89 ± 0.18Bb
Potato
Dietary fiber	0	15.53 ± 5.07Aa	20.63 ± 5.23Aa	14.34 ± 2.44Aa	6.79 ± 0.54Aa	2.32 ± 0.51Ab	2.85 ± 1.58Ab
	2	37.01 ± 3.75Ba	42.91 ± 7.36Ba	42.54 ± 14.08Ba	12.18 ± 0.36Aa	3.06 ± 0.42Ab	1.27 ± 0.40Ab
Fat	0	25.60 ± 4.15Aa	14.81 ± 2.12Ab	19.63 ± 5.12Aab	6.05 ± 0.81Aa	2.57 ± 0.89Aab	2.09 ± 1.15Ab
	2	11.89 ± 2.85Ba	10.91 ± 1.81Bb	11.92 ± 2.45Bab	5.46 ± 0.18Aa	5.18 ± 0.05Aab	4.00 ± 1.32Ab
Gluten	0	14.96 ± 2.05Aa	19.52 ± 6.10Aa	14.10 ± 2.44Aa	2.46 ± 0.29Aa	2.46 ± 0.19Aab	2.40 ± 0.86Ab
	2	25.67 ± 5.21Ba	15.05 ± 2.11Ba	18.68 ± 4.86Ba	6.28 ± 0.68Ba	3.05 ± 0.21Bab	2.22 ± 0.38Bb

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