Table 2.
The morphological properties of the starch and flours (data are means ± standard deviations).
| Starch/Flour | Crystallinity | D4,3 (µm) | D10 (µm) | D50 (µm) | D90 (µm) |
|---|---|---|---|---|---|
| HAMS | B | 15.53 ± 1.14 | 6.24 ± 0.20 | 12.83 ± 0.61 | 26.53 ± 1.14 |
| KF | A | 45.50 ± 0.59 | 18.66 ± 0.10 | 38.95 ± 0.25 | 75.40 ± 1.24 |
| RRF | A | 24.37 ± 0.48 | 5.41 ± 0.05 | 16.32 ± 0.57 | 51.87 ± 2.55 |
| SGS | A | 35.77 ± 0.10 | 17.71 ± 0.05 | 31.39 ± 0.08 | 54.67 ± 0.16 |
| SPS | A | 22.36 ± 1.13 | 9.35 ± 0.20 | 18.97 ± 0.75 | 37.06 ± 2.32 |
| TS | C | 15.56 ± 0.01 | 7.33 ± 0.01 | 13.74 ± 0.01 | 24.44 ± 0.01 |
| WCS | A | 20.70 ± 0.05 | 8.08 ± 0.03 | 16.91 ± 0.02 | 35.51 ± 0.08 |
D4,3 is the volume-weighted mean diameter; D10, D50 and D90 are the granule diameter at which 10%, 50% and 90% of all the granules by volume are smaller, respectively. HAMS—high amylose maize starch, KF—kithul flour, RRF—red rice flour, SGS—sago starch, SPS—sweet potato starch, TS—tapioca starch and WCS—water chestnut starch.