Table 2.

Swelling powers of normal and high-amylose Japonica rice starches with and without OSA modification ^†.

	Swelling Powers (g/g)
	50 °C	60 °C	70 °C	80 °C
NormalST	2.00 ± 0.04 a	2.68 ± 0.01 a	11.54 ± 0.48 b	16.17 ± 0.09 b
OSA-NormalST	6.42 ± 0.23 c	17.28 ± 0.30 d	22.33 ± 0.07 e	23.47 ± 0.48 d
HighAmyST	2.13 ± 0.04 a	2.31 ± 0.01 a	4.32 ± 0.06 a	7.47 ± 0.40 a
OSA-HighAmyST-1	4.40 ± 0.01 b	11.29 ± 0.16 c	17.24 ± 0.05 c	22.32 ± 0.36 c
OSA-HighAmyST-2	6.23 ± 0.23 c	10.54 ± 0.45 b	18.42 ± 0.19 d	22.08 ± 0.31 c

^† Data ware expressed as means ± SD. Means within a column that had the same letter were not significantly different (α = 0.05). NormalST: native normal starch; OSA-NormalST: OSA-modified normal starch (DS = 0.0283); HighAmyST: native high-amylose starch; OSA-HighAmyST-1: OSA-modified high-amylose starch (DS = 0.0177); OSA-HighAmyST-2: OSA-modified high-amylose starch (DS = 0.0285).