. 2022 Mar 14;11(6):825. doi: 10.3390/foods11060825

Table 3.

Thermal and digestive properties of AF and after removal of non-starch nutrients.

Sample	T_o (°C)	T_p (°C)	T_c (°C)	ΔH (J/g)	RDS (%)	SDS (%)	RS (%)
AF	66.3 ± 0.1 ^a	72.7 ± 0.1 ^b	81.6 ± 0.3 ^a	3.3 ± 0.2 ^b	4.9 ± 1.6 ^d	25.9 ± 1.5 ^a	69.2 ± 1.2 ^a
AS	60.1 ± 0.4 ^d	70.5 ± 0.2 ^a	79.3 ± 0.2 ^b	4.3 ± 0.2 ^a	17.2 ± 2.0 ^a	23.8 ± 2.1 ^b	59.0 ± 2.4 ^c
DGAF	65.1 ± 1.1 ^ab	72.1 ± 0.3 ^b	79.2 ± 0.1 ^b	3.5 ± 0.3 ^ab	11.9 ± 1.6 ^b	28.4 ± 2.8 ^a	59.7 ± 1.4 ^c
DPAF	62.8 ± 0.4 ^c	72.8 ± 0.9 ^b	80.7 ± 0.4 ^a	3.7 ± 0.1 ^ab	9.2 ± 2.3 ^bc	26.7 ± 1.5 ^ab	64.0 ± 1.6 ^b
DβAF	63.8 ± 0.2 ^bc	72.0 ± 0.5 ^b	80.8 ± 0.3 ^a	3.3 ± 0.2 ^b	6.5 ± 1.9 ^cd	26.6 ± 2.6 ^ab	66.9 ± 0.9 ^ab

The different superscripts denoted significant differences within the same column (p < 0.05). AF, acorn flour; AS, acorn starch; DGAF, degreased acorn flour; DPAF, deproteinized acorn flour; DβAF, de-β-glucan acorn flour.