Table 1.

Gelatinization temperature and amylose content of various starches.

Starch Type	Temperature (°C)	Amylose (%)
Maize	64.4 [40]	22.5 [40] to 29.4 [41]
Potato	58.2 [40]	21 [42] to 26 [43]
Oat	60.4 [42]	17.3 [44] to 33.6 [45]
Rice	71.1 [40]	20 [46]
Tapioca	62.4 [40]	17 [43] to 20 [47]