TABLE 1.
Thermal properties of different starch samples
| Sample | To (°C) | Tp (°C) | ΔHgel (Jg−1) |
|---|---|---|---|
| Control | 53.36 ± 0.19c | 58.57 ± 0.13c | 4.75 ± 0.12a |
| KC | 56.68 ± 0.50a | 60.75 ± 0.32b | 4.14 ± 0.22b |
| KGM | 55.55 ± 0.22b | 61.41 ± 0.30ab | 2.02 ± 0.07c |
| TA | 53.59 ± 0.37c | 58.44 ± 0.24c | 2.02 ± 0.04c |
| KC+TA | 56.67 ± 0.41a | 61.99 ± 0.21a | 1.86 ± 0.10d |
| KGM+TA | 56.56 ± 0.32ab | 62.15 ± 0.26a | 1.63 ± 0.05e |
*n = 3, To = onset temperature (°C); Tp = peak temperature (°C);ΔHgel = enthalpy of gelatinization (Jg−1). KC‐κ‐carrageenan; KGM‐konjac glucomannan; TA‐tannic acid. All data were means of triplicates. Results are expressed as mean ± SEM. Means with the same letter are not significantly different (p > .05).