Table 3.
Parameters of pasting characteristics of WCS without and with 0.05% and 0.20% XG addition.
| Concentration of Starch (%) | Concentration of XG (%) | T0 (°C) |
ηmax (BU) |
η96°C (BU) |
Setback (BU) |
|---|---|---|---|---|---|
| 4 | 0 | 67.9 ± 0.3 a | 283 ± 3 f | 176 ± 4 h | 51 ± 1 e |
| 0.05 | 64.2 ± 0.8 b | 265 ± 1 f | 203 ± 4 g | 43 ± 1 f | |
| 0.20 | 58.6 ± 0.3 d | 338 ± 7 e | 265 ± 1 e | 52 ± 1 e | |
| 5 | 0 | 67.0 ± 0.0 a | 469 ± 4 c,d | 244 ± 3 f | 78 ± 1 d |
| 0.05 | 64.0 ± 0.6 b | 447 ± 11 d | 278 ± 6 d | 77 ± 2 d | |
| 0.20 | 62.6 ± 1.1 c | 487 ± 25 c | 323 ± 2 c | 85 ± 3 c | |
| 6 | 0 | 68.0 ± 0.8 a | 667 ± 1 a | 326 ± 1 c | 120 ± 2 a |
| 0.05 | 62.5 ± 0.6 c | 625 ± 6 b | 352 ± 9 b | 118 ± 2 a,b | |
| 0.20 | 61.2 ± 0.3 c | 661 ± 7 a | 399 ± 8 a | 112 ± 4 b |
T0—temperature at the beginning of pasting, ηmax—maximum viscosity, η96°C—viscosity at 96 °C, Setback—difference of viscosity between viscosity after cooling the paste to 50 °C and the minimum viscosity, BU—Brabender Units. NC1—normal corn starch with higher amylose content, NC2—normal corn starch with lower amylose content, WCS—waxy corn starch, XG—xanthan gum. Parameters in columns denoted with the same letters do not differ statistically at the level of confidence α = 0.05. Results for NCS1, NCS2 and WCS without XG were published in our former paper Sikora et al., 2018 [17].