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

Table 2.

The pasting and gel properties parameters of native chestnut starch and dry heat treated starch.

Samples	PV (mPa·s)	TV (mPa·s)	BD (mPa·s)	FV (mPa·s)	SB (mPa·s)	Gel Strength (N)	Hardness (N)
Control	321.33 ± 8.58^e	311.00 ± 7.35^e	10.33 ± 1.25^d	388.33 ± 11.8^e	77.33 ± 4.50^e	0.37 ± 0.02^d	0.47 ± 0.02^f
CT-3	150.33 ± 2.05^d	141.33 ± 2.05^d	9.00 ± 0.00^d	206.00 ± 3.27^d	64.33 ± 1.25^d	0.19 ± 0.02^c	0.36 ± 0.02^e
CT-6	76.33 ± 2.87^c	71.00 ± 3.27^c	5.67 ± 0.47^c	114.00 ± 4.08^c	43.00 ± 0.82^c	0.11 ± 0.01^b	0.17 ± 0.00^c
CT-9	61.00 ± 0.82^ab	57.33 ± 0.47^ab	3.33 ± 0.47^ab	87.33 ± 0.47^ab	30.00 ± 0.00^b	0.07 ± 0.00^a	0.11 ± 0.00^a
CT-12	55.00 ± 5.72^a	52.67 ± 5.25^a	2.33 ± 0.47^a	76.67 ± 7.59^a	24.00 ± 2.45^a	0.06 ± 0.00^a	0.10 ± 0.00^a
RT-2	81.00 ± 0.82^c	74.67 ± 1.25^c	4.67 ± 0.47^bc	121.67 ± 0.94^c	45.67 ± 0.94^c	0.12 ± 0.01^b	0.20 ± 0.01^d
RT-3	67.00 ± 0.00^b	63.33 ± 0.47^b	3.67 ± 0.47^ab	94.33 ± 1.70^b	31.00 ± 2.16^b	0.08 ± 0.00^a	0.14 ± 0.02^b
RT-4	59.00 ± 2.45^ab	55.00 ± 1.63^a	4.00 ± 0.82^b	82.00 ± 4.90^ab	27.00 ± 3.27^ab	0.06 ± 0.01^a	0.10 ± 0.00^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. The different letter showed the significant difference (p < 0.05). PV is peak viscosity; TV represents trough viscosity; FV is final viscosity; BD is breakdown viscosity; SB is setback viscosity.