Table 2.
Pasting properties of native red rice starch paste (SN), modified (MS1 and MS2) and their mixtures prepared with jaboticaba peel powder.
| Pasting properties | ||||||
|---|---|---|---|---|---|---|
| Parameters (mPa s−1) | SN | MS1 | MS2 | SN + JPP | MS1 + JPP | MS2 + JPP |
| PV | 3688 ± 259.26B | 5164 ± 38.81A | 3091 ± 68.73C | 3475 ± 28.58B | 4010 ± 48.58D | 2788 ± 43.51E |
| MV | 2399 ± 96.14B | 3269 ± 86.36A | 2527 ± 44.63B | 2148 ± 66.51C | 3050 ± 78.13D | 2198 ± 39.37C |
| BD | 1289 ± 284.72B | 1894 ± 124.62A | 564 ± 32.05C | 1327 ± 39.95B | 960 ± 32.36D | 589 ± 18.04C |
| SB | 2837 ± 142.57A | 2799 ± 405.29AC | 1705 ± 78.25B | 2378 ± 86.03C | 1060 ± 108.13D | 1682 ± 22.18B |
| FV | 5236 ± 233.69A | 6068 ± 723.42A | 4232 ± 106.51B | 4526 ± 43.66C | 4732 ± 35.35D | 3258 ± 49.05E |
| Pasting temperature (°C) | 79.90 ± 0.13C | 80.71 ± 0.06B | 82 ± 1.26AB | 78.83 ± 0.83D | 80.90 ± 0.43B | 83 ± 1.45A |
| Peak time (min) | 6.15 ± 0.15A | 5.16 ± 0.10B | 6.13 ± 0.13A | 6.11 ± 0.07A | 5.91 ± 0.10A | 6.11 ± 0.03A |
PV Peak viscosity, MV Minimum viscosity, BD Breakdown, SB Setback, FV final viscosity.
Different capital letters indicate a significant difference (p < 0.05) between formulations for each parameter analyzed SN native starch, MS1 Modified starch by α-amylase, MS2 Modified starch by α-amylase and amyloglucosidase, JPP Jaboticaba peel powder.