Table 1.
Rheological properties and texture parameters of 5% native starch pastes.
| Starch | Potato | Waxy Potato | Corn | Waxy Corn |
|---|---|---|---|---|
| Gelatinization temperature (°C) | 62.0 ± 0.1 | 64.8 ± 0.1 | 84.5 ± 0.1 | 68.7 ± 0.1 |
| Final viscosity (BU) | 1133 ± 24 | 612 ± 15 | 296 ± 10 | 348 ± 9 |
| Breakdown (BU) | 1319 ± 30 | 888 ± 8 | 6 ± 1 | 422 ± 7 |
| Setback (BU) | 621 ± 20 | 233 ± 10 | 149 ± 7 a | 140 ± 10 a |
| Consistency index (Pa∙sn) | 31.86 ± 0.98 | 10.93 ± 0.60 ab | 16.71 ± 5.09 b | 5.47 ± 0.36 a |
| Flow behavior index (-) | 0.468 ± 0.001 a | 0.495 ± 0.006 a | 0.356 ± 0.044 | 0.508 ± 0.006 a |
| Thixotropy (Pa∙s−1) | 49,535 ± 2496 | 10054 ± 547 a | 7208 ± 3298 a | 5503 ± 839 a |
| Hardness (N) | 0.42 ± 0.03 a | 0.35 ± 0.00 a | 0.57 ± 0.07 | 0.34 ± 0.00 a |
| Adhesiveness (N∙s) | −0.21 ± 0.06 | 0.00 ± 0.01 a | −0.92 ± 0.13 | 0.00 ± 0.00 a |
| Cohesiveness (-) | 0.74 ± 0.01 a | 0.73 ± 0.00 a | 0.78 ± 0.04 a | 0.74 ± 0.00 a |
| Springiness (-) | 0.99 ± 0.01 a | 1.00 ± 0.00 a | 0.96 ± 0.04 a | 1.00 ± 0.00 a |
| Gumminess (N) | 0.31 ± 0.02 a | 0.26 ± 0.00 a | 0.44 ± 0.07 | 0.25 ± 0.00 a |
Explanatory notes: data are expressed as mean value ± standard deviation. Values denoted with the same letter within a row (a, b) do not differ significantly (p > 0.05).