Table 2.
Pasting properties of native, cross-linked, oxidized, oxidized cross-linked and cross-linked oxidized rice starch samples.
| Starch samples | Pasting Temp (°C) | Paste viscosity (cP) | |||
|---|---|---|---|---|---|
| Peak | Final | Breakdown | Setback | ||
| Native | 79.2 ± 0.5 a | 3096 ± 39 c | 3327 ± 40 b | 1474 ± 16 c | 1705 ± 20 b |
| Cross-linked | 79.2 ± 0.5 a | 3346 ± 40 a | 3526 ± 43 a | 1764 ± 20 a | 1944 ± 21 a |
| Oxidized | 72.6 ± 0.4 d | 498 ± 7 e | 12 ± 2 e | 439 ± 6 e | 62 ± 2 e |
| Oxidized cross-linked | 77.5 ± 0.4 b | 3198 ± 40 b | 2152 ± 26 c | 1640 ± 18 b | 594 ± 8 c |
| Cross-linked oxidized | 75.4 ± 0.3 c | 2875 ± 34 d | 1968 ± 28 d | 1012 ± 14 d | 105 ± 3 d |
Data are means of triplicate analyses with standard deviation. Means in the same column with different superscripts were significantly different at the 5% level.