Table 1.
The chemical composition of native, HMT and EHMT starch samples *.
| Samples | Moisture (%) | Protein (%) | Lipid (%) | Amylose (%) | RS (%) |
|---|---|---|---|---|---|
| Native | 5.03 ± 0.19 a | 0.41 ± 0.01 a | 0.11 ± 0.01 a | 29.91 ± 0.14 a | 5.02 ± 0.21 a |
| HMT | 4.92 ± 0.08 a | 0.38 ± 0.04 a | 0.17 ± 0.01 b | 32.83 ± 0.13 b | 14.23 ± 0.55 b |
| EHMT | 4.67 ± 0.07 b | 1.67 ± 0.07 b | 0.19 ± 0.02 c | 36.62 ± 0.25 c | 17.16 ± 0.63 c |
* Results are expressed as mean ± standard deviation; means with different superscripts (a, b, c) in the same column are significantly different (p < 0.05).