. 2021 Dec 18;5:28–33. doi: 10.1016/j.crfs.2021.12.004

Table 1B.

Swelling power of native chestnut starch and dry heat treated starch.

Samples	Swelling power (g/100g)
Samples	50 °C	60 °C	70 °C	80 °C	90 °C
Control	1.95 ± 0.04^e	2.22 ± 0.01^f	3.85 ± 0.08^f	12.84 ± 0.13^f	22.59 ± 0.22^g
CT-3	1.68 ± 0.05^d	2.08 ± 0.05^e	3.55 ± 0.09^e	10.96 ± 0.12^e	18.63 ± 0.39^f
CT-6	1.55 ± 0.02^c	1.84 ± 0.10^cd	3.15 ± 0.03^cd	8.81 ± 0.13^d	15.80 ± 0.14^d
CT-9	1.42 ± 0.02^b	1.62 ± 0.02^b	2.94 ± 0.05^ab	7.93 ± 0.15^b	12.69 ± 0.20^b
CT-12	1.27 ± 0.02^a	1.46 ± 0.04^a	2.84 ± 0.04^a	6.67 ± 0.15^a	10.76 ± 0.20^a
RT-2	1.69 ± 0.00^d	1.93 ± 0.01^d	3.22 ± 0.02^d	9.11 ± 0.08^d	15.60 ± 0.29^e
RT-3	1.50 ± 0.01^c	1.83 ± 0.03^c	3.05 ± 0.03^c	8.35 ± 0.29^c	13.57 ± 0.34^c
RT-4	1.34 ± 0.03^a	1.61 ± 0.01^b	2.96 ± 0.02^b	7.61 ± 0.19^b	11.28 ± 0.34^a

Note: CS, native chestnut starch; CT-3, CT-6, CT-9, CT-12, preparation of chestnut starch by continuous dry heat treatment for 3 h, 6 h, 9 h, 12 h, respectively; RT-2, RT-3, RT-4, preparation of chestnut starch by repeated dry heat treatment for two cycles, three cycles, four cycles, respectively. Results are showed as mean values ± SD in triplicate. Different letters (a-g) in the same column show a significant difference at p < 0.05.