. 2021 May 17;10(5):1104. doi: 10.3390/foods10051104

Table 3.

Effect of shear rate and frequency on the consistency index (K, K′, and K″), flow behavior index (n, n′, and n″), and determination coefficient (R², R′², and R″²) of starch pastes and gels pre-heated at 59 °C and 60 °C.

Starch	K (Pa sⁿ)	n	R²	K′ (Pa sⁿ)	n′	R′²	K″ (Pa sⁿ)	n″	R″²
Native PS	—	—	—	343.44 ± 38.54 ^Ec	0.08 ± 0.01 ^Be	0.996	33.2 ± 4.08 ^Cd	0.19 ± 0.03 ^Abc	0.981
59 °C—1 min	—	—	—	485.71 ± 25.19 ^DE	0.09 ± 0.00 ^AB	0.994	63.14 ± 7.54 ^B	0.12 ± 0.01 ^A	0.914
59 °C—3 min	9.74 ± 1.22 ^E	−0.83 ± 0.06 ^C	0.998	803.67 ± 0.92 ^AB	0.08 ± 0.00 ^B	0.995	78.15 ± 1.54 ^A	0.11 ± 0.00 ^A	0.988
59 °C—6 min	11.61 ± 0.72 ^E	−0.81 ± 0.01 ^BC	0.998	907.70 ± 43.09 ^A	0.08 ± 0.01 ^B	0.996	83.18 ± 4.51 ^A	0.13 ± 0.01 ^A	0.992
59 °C—9 min	19.89 ± 1.51 ^D	−0.66 ± 0.07 ^A	0.999	665.12 ± 11.21 ^BC	0.09 ± 0.00 ^AB	0.992	78.76 ± 1.74 ^A	0.12 ± 0.00 ^A	0.862
59 °C—12 min	37.04 ± 1.62 ^C	−0.64 ± 0.02 ^A	0.999	636.78 ± 160.52 ^CD	0.12 ± 0.03 ^A	0.990	66.98 ± 5.35 ^B	0.23 ± 0.12 ^A	0.980
59 °C—15 min	60.78 ± 2.83 ^A	−0.71 ± 0.02 ^AB	0.999	620.32 ± 63.77 ^CD	0.10 ± 0.00 ^AB	0.997	64.64 ± 0.88 ^B	0.17 ± 0.01 ^A	0.963
59 °C—18 min	48.66 ± 1.60 ^B	−0.69 ± 0.03 ^A	0.999	613.45 ± 24.59 ^CD	0.10 ± 0.00 ^AB	0.996	65.56 ± 0.67 ^B	0.17 ± 0.01 ^A	0.986
60 °C—1 min	13.35 ± 0.86 ^b	−0.80 ± 0.03 ^b	0.999	784.36 ± 48.37 ^a	0.08 ± 0.00 ^e	0.996	76.96 ± 5.33 ^a	0.11 ± 0.00 ^d	0.990
60 °C—3 min	24.45 ± 0.75 ^b	−0.75 ± 0.01 ^ab	0.999	747.29 ± 10.63 ^a	0.09 ± 0.00 ^e	0.996	75.34 ± 1.86 ^a	0.12 ± 0.00 ^d	0.982
60 °C—6 min	62.90 ± 1.20 ^a	−0.72 ± 0.01 ^ab	0.999	536.33 ± 32.29 ^b	0.09 ± 0.00 ^de	0.996	59.40 ± 1.97 ^b	0.17 ± 0.01 ^c	0.981
60 °C—9 min	67.92 ± 1.07 ^a	−0.70 ± 0.01 ^a	0.999	459.54 ± 29.51 ^b	0.10 ± 0.01 ^cd	0.998	55.44 ± 1.01 ^b	0.19 ± 0.00 ^bc	0.992
60 °C—12 min	88.19 ± 4.34 ^a	−0.70 ± 0.01 ^a	0.999	353.52 ± 62.90 ^c	0.12 ± 0.01 ^ab	0.997	46.16 ± 1.93 ^c	0.21 ± 0.01 ^ab	0.987
60 °C—15 min	76.04 ± 34.53 ^a	−0.70 ± 0.11 ^a	0.999	302.18 ± 25.68 ^c	0.13 ± 0.01 ^a	0.998	46.51 ± 0.52 ^c	0.21 ± 0.01 ^ab	0.993
60 °C—18 min	89.90 ± 6.80 ^a	−0.68 ± 0.01 ^a	0.998	361.52 ± 51.89 ^c	0.11 ± 0.01 ^bc	0.997	41.66 ± 2.72 ^c	0.23 ± 0.01 ^a	0.992

Data are means ± SD. ^{A, B, C, D, E} represent the significant difference of starch samples in column by heating at 59 °C (p < 0.05); ^{a, b, c, d, e} represent the significant difference of starch samples in column by heating at 60 °C (p < 0.05).