Table 6.
The textural properties of the starch and flour gels (10% w/w in water). Values with the same alphabet superscript (a–e) in the same row are not significantly different.
| Starch/Flour | KF | RRF | SGS | SPS | TS | WCS |
|---|---|---|---|---|---|---|
| Hardness (N) | 12.09 ± 0.62 a | 1.45 ± 0.08 b | 5.41 ± 0.41 c | 4.35 ± 0.34 c,d | 3.84 ± 0.29 d | 8.75 ± 0.91 e |
| Springiness | 0.92 ± 0.02 a | 0.52 ± 0.02 b | 0.89 ± 0.01 a | 0.94 ± 0.02 a | 0.90 ± 0.01 a | 1.29 ± 0.37 a |
| Cohesiveness | 0.82 ± 0.01 b | 0.26 ± 0.01 c | 0.75 ± 0.02 b | 0.73 ± 0.02 b | 0.73 ± 0.02 b | 0.90 ± 0.02 a |
| Chewiness | 9.10 ± 0.51 a | 0.19 ± 0.02 b | 3.64 ± 0.36 c | 3.01 ± 0.35 c | 2.54 ± 0.19 c | 9.98 ± 2.18 a |
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.