Table 5.
Pasting parameters of starch.
| Starches | PV (mPa s) | HV (mPa s) | BV (mPa s) | FV (mPa s) | SV (mPa s) | PTime (min) | PTemp (°C) |
|---|---|---|---|---|---|---|---|
| A. fortunei | 1689 ± 16 c | 1420 ± 29 c | 269 ± 15 b | 2103 ± 37 c | 683 ± 8 d | 5.04 ± 0.04 b | 80.80 ± 0.48 b |
| Maize | 954 ± 15 b | 770 ± 9 b | 184 ± 6 a | 887 ± 9 b | 117 ± 1 a | 5.73 ± 0.01 c | 91.88 ± 0.03 c |
| Potato | 7860 ± 30 d | 3285 ± 32 d | 4574 ± 50 c | 3682 ± 18 d | 396 ± 14 c | 3.89 ± 0.04 a | 68.67 ± 0.46 a |
| Pea | 580 ± 23 a | 438 ± 21 a | 141 ± 4 a | 795 ± 21 a | 357 ± 9 b | 7.00 ± 0.01 d | 94.85 ± 0.76 d |
PV: peak viscosity; HV: hot viscosity; BV: breakdown viscosity (PV−HV); FV: final viscosity; SV: setback viscosity (FV−HV); PTime: peak time; PTemp: pasting temperature. Data are means ± standard deviations, n = 3. Different superscript letters (from a to d) in the same column indicate significantly difference at p < 0.05.