Table 2.

Effects of annealing, succinylation, and dual modification on the pasting properties of starch.

Sample	Peak Viscosity (mPas)	Trough Viscosity (mPas)	Breakdown Viscosity (mPas)	Relative Breakdown	Stability Ratio
Native	2707 ± 43 c	1737 ± 37 c	970 ± 33 b	0.36 ± 0.01 c	0.64 ± 0.01 b
Succinylated	4111 ± 258 a	2414 ± 42 a	1697 ± 165 a	0.42 ± 0.02 b	0.58 ± 0.02 c
Annealed	2650 ± 49 c	1168 ± 104 d	1481 ± 31 a	0.56 ± 0.01 a	0.44 ± 0.01 d
Dual modified	3171 ± 14 b	2188 ± 20 b	982 ± 13 b	0.31 ± 0.004 d	0.69 ± 0.004 a

Values represent the mean of triplicate measurements ± SD. Means within columns with different letters are significantly different (p < 0.05).