Table 1.
Starches.
| Starch | Moisture (%) | Amylose (%) | Protein (%) | ΔH (J/g) | T onset (°C) | T peak (°C) | T endset (°C) |
|---|---|---|---|---|---|---|---|
| OSA starch (NC46 Creamer) | 6.0 ± 0.2 | 4.9 ± 0.4 | 0.28 ± 0.01 | – | – | – | – |
| High amylose maize (HylonVII) | 11.6 ± 0.1 | 69.2 ± 2.2 | 0.54 ± 0.02 | 1.9 ± 0.1 | 67.8 ± 1.3 | 77.0 ± 0.3 | 86.0 ± 3.0 |
| Non-waxy rice | 11.1 ± 0.3 | 31.6 ± 1.3 | 1.01 ± 0.02 | 10.7 ± 0.7 | 70.2 ± 0.1 | 75.4 ± 0.1 | 80.7 ± 0.2 |
| Pea starch | 12.3 ± 0.2 | 37.8 ± 1.3 | 0.26 ± 0.01 | 10.9 ± 0.5 | 55.8 ± 0.5 | 62.2 ± 0.1 | 70.5 ± 1.1 |
| Potato | 13.2 ± 0.4 | 29.6 ± 1.2 | 0.14 ± 0.01 | 13.8 ± 0.3 | 58.0 ± 0.1 | 62.1 ± 0.1 | 68.6 ± 0.2 |
| Regular rice | 10.5 ± 0.1 | 22.0 ± 3.5 | 0.34 ± 0.03 | 10.2 ± 0.7 | 62.6 ± 0.0 | 69.7 ± 0.0 | 77.3 ± 0.1 |
| Tapioca | 11.8 ± 0.1 | 25.6 ± 0.6 | 0.02 ± 0.01 | 12.3 ± 0.1 | 63.2 ± 0.3 | 69.2 ± 0.6 | 78.0 ± 0.4 |
| Waxy maize AMIOCA TF | 10.7 ± 0.3 | 6.4 ± 0.2 | 0.24 ± 0.00 | 12.8 ± 0.2 | 66.0 ± 0.2 | 71.9 ± 0.2 | 78.6 ± 0.2 |
| Waxy maize PRIMA600 | 11.4 ± 0.1 | 1.2 ± 0.3 | 0.06 ± 0.00 | 9.7 ± 0.0 | 56.6 ± 0.1 | 62.0 ± 0.1 | 70.0 ± 0.0 |
| Waxy rice | 13.0 ± 0.4 | 6.1 ± 0.1 | 0.66 ± 0.03 | 12.5 ± 0.8 | 60.1 ± 0.3 | 67.5 ± 0.1 | 74.6 ± 0.3 |
| Wheat | 11.4 ± 0.2 | 32.7 ± 1.1 | 0.32 ± 0.01 | 9.3 ± 0.1 | 55.6 ± 0.0 | 60.4 ± 0.0 | 67.3 ± 0.2 |