. 2020 Mar 5;10:4097. doi: 10.1038/s41598-020-60770-4

Table 3.

Pasting, thermal properties and % crystallinity of rice and Horse chestnut resistant starches.

Parameter	SK46	SK 338	CH 1007	CH 1039	SK 406	HCN
Pasting properties
Peak viscosity (cP)	847^b ± 4.24	842.5^b ± 9.19	1152.5^e ± 3.53	1030^c ± 11.31	1088^d ± 16.97	539.5^a ± 12.02
Trough viscosity (cP)	677.5^c ± 10.60	636.5^b ± 4.94	670^c ± 19.79	736.5^d ± 4.94	888.5^e ± 10.60	180.5^a ± 9.19
Breakdown viscosity (cP)	169.0^a ± 14.84	206^b ± 4.24	482.5^e ± 7.07	293.5^c ± 6.36	199.5^b ± 12.13	359^d ± 2.82
Final viscosity (cP)	1412^c ± 11.31	1272.5^b ± 10.26	2021^e ± 16.26	1422.5^c ± 9.19	1540^d ± 9.89	239.5^a ± 6.36
Setback viscosity (cP)	734.5^d ± 21.92	636^b ± 14.5	1351^e ± 12.72	686^c ± 14.14	651.5^b ± 0.70	59.0^a ± 18.38
Peak time (min)	7.0^b ± 0.00	7.0^b ± 0.00	7.0^b ± 0.00	7.0^b ± 0.00	7.0^b ± 0.00	3.14^a ± 0.01
Pasting temperature (°C)	94.95^b ± 0.19	95.145^d ± 0.07	95.00^c ± 0.16	95.14^d ± 0.07	94.95^b ± 0.19	70.72^a ± 0.03
Thermal properties
T₀ (°C)	39.15^a ± 2.97	38.75^a ± 3.69	40.98^b ± 3.42	46.87^b ± 3.54	38.91^a ± 4.023	40.89^b ± 2.29
T_P (°C)	74.21^ab ± 1.78	73.87^ab ± 1.78	73.46^a ± 4.80	78.40^ab ± 3.47	76.66^b ± 3.18	75.23^b ± 1.78
T_C (°C)	107.87^b ± 2.10	106.72^b ± 5.86	116.12^b ± 3.72	94.05^a ± 2.60	110.00^b ± 4.05	121.06^b ± 2.60
T_C-T₀ (°C)	68.72b^c ± 1.86	67.97^bc ± 0.84	75.14^bc ± 0.24	50.18^b ± 19.55	72.94^bc ± 4.41	80.17^c ± 9.80
∆H gel (J/g)	131.45^e ± 3.85	130.0^e ± 4.22	146^d ± 4.63	370.87^a ± 5.48	186.04^b ± 7.19	161.63^c ± 9.21
% Crystallinity	17.72^b ± 0.92	17.12^b ± 1.00	17.38^b ± 0.89	17.11^b ± 0.97	16.75^b ± 1.05	13.90^a ± 1.05

Values expressed are mean ± standard deviation.

Means in the columns with different superscripts are significantly different at p ≤ 0.05.