Table 1.

Parameters of the phase transition of the native and modified starch preparations determined from thermal characteristics (DSC).

Sample		Initial Temperature [°C]	End Temperature [°C]	Heat of Transition [J/g]
Native starch		56.93 ± 0.03 f	69.27 ± 0.02 c	13.26 ± 0.41 a, b
R	110 °C	55.61 ± 0.20 e	68.13 ± 0.39 b	12.14 ± 0.21 a
	130 °C	54.58 ± 0.09 d	67.39 ± 0.16 a, b	12.81 ± 0.52 a, b
	150 °C	54.29 ± 0.27 c	67.88 ± 0.52 b	13.56 ± 1.34 b
RW	110 °C	59.00 ± 0.10 g	70.66 ± 0.36 d	12.10 ± 0.21 a
	130 °C	51.97 ± 0.06 a	66.84 ± 0.29 a	12.44 ± 0.55 a, b
	150 °C	53.56 ± 0.15 b	67.52 ± 0.66 a, b	12.77 ± 0.29 a, b

The results are expressed as the mean ± standard deviation (SD) (n = 3). Values with different letters (^a–f) in the same column are significantly different at p < 0.05. R—roasted starch without wastewater; RW—roasted starch with wastewater.