Table 1.

Starch blending conditions and examined properties for clean label starch production

Starches	Ratio	Properties	References
Normal corn/waxy corn/high amylose corn/potato/wheat/rice	90:10/80:20/70:30/ 60:40/50:50/40:60/ 30:70/20:80/10:90	Pasting profile/thermal profile/paste morphology	Obanni and Bemiller (1997)
Wheat, rice	100:0/85:15/75:25/ 50:50/25:75/15:85/ 0:100	Thermal profile	Liu and Lelievre (1992)
Rice (indica type/waxy type)		Swelling power/pasting profile/ Thermal profile/granular morphology	Chen et al. (2003)
Corn/cassava/yam	100:0:0/0:100:0/33:34:33/ 50:50:0/20:20:60/67:0:33/ 0:67:33/0:40:60/40:0:60	Gel morphology Texture	Karam et al. (2005)
Lima bean/cassava	100:0/75:25/50:50/ 25:75/0:100	Thermal profile/gel profile/ Pasting profile/texture	Novelo-Cen and Betancur-Ancona (2005)
Canna/potato/mung bean/rice		Pasting profile/thermal profile/ Gel morphology/texture	Puncha-arnon et al. (2008)
Corn/waxy corn/high amylose corn	96:4/83:17/66:33/ 50:50/33:66/17:83/ 4:96	Pasting profile	Juhász and Salgó (2008)
Potato/waxy corn	90:10/80:20/70:30/ 60:40/50:50/40:60/ 30:70/20:80/10:90	Pasting profile/granular morphology	Park et al. (2009)
Rice (flour) with sweet potato/potato/ Cassava/waxy corn/hydroxypropylated potato/hydroxypropylated cassava	2:1 (rice:others)	Rheological profile	Oh et al. (2010)
Rice/potato	75:25/50:50/25:75	Pasting profile/texture	Sandhu and Kaur (2010)
Wheat/sweet potato		Pasting profile/thermal profile/ Texture	Zhu and Corke (2011)