Table 3.
Color differences determined in the modified starch preparations.
| Sample | L* | a* | b* | ΔE | |
|---|---|---|---|---|---|
| Native starch | 97.13 ± 0.02 g | −0.24 ± 0.04 c | 1.58 ± 0.07 a | - | |
| R | 110 °C | 96.13 ± 0.02 f | −0.27 ± 0.03 b, c | 1.85 ± 0.03 b | 1.04 ± 0.01 a |
| 130 °C | 96.09 ± 0.02 e | −0.32 ± 0.04 b | 2.00 ± 0.05 c | 1.13 ± 0.03 b | |
| 150 °C | 95.68 ± 0.02 d | −0.43 ± 0.03 a | 3.60 ± 0.04 d | 2.49 ± 0.02 c | |
| RW | 110 °C | 88.58 ± 0.03 c | 1.75 ± 0.05 d | 9.31 ± 0.04 e | 11.70 ± 0.00 d |
| 130 °C | 72.33 ± 0.04 a | 5.02 ± 0.05 f | 15.59 ± 0.04 g | 28.97 ± 0.06 f | |
| 150 °C | 74.95 ± 0.01 b | 4.55 ± 0.02 e | 15.16 ± 0.03 f | 26.44 ± 0.01 e | |
The results are expressed as the mean ± SD (n = 3). Values with different letters (a–g) in the same column are significantly different at p < 0.05. R—roasted starch without wastewater; RW—roasted starch with wastewater.