Skip to main content

View full-text article in PMC

. 2022 Aug 9;9:989042. doi: 10.3389/fnut.2022.989042

TABLE 2.

Thermal stability levels of lotus seed cross-linked resistant starch samples.

Sample	T_o (°C)	T_p (°C)	T_c (°C)	T_c-T_o (°C)	Δ H₁ (J/g)
LS-0CS	67.71 ± 0.16^d	74.58 ± 0.10^e	79.40 ± 0.21^c	11.70 ± 0.37^c	16.41 ± 0.03^a
LS-1CS	68.12 ± 0.18^cd	76.29 ± 0.14^d	81.70 ± 0.16^b	13.59 ± 0.02^b	16.28 ± 0.04^a
LS-2CS	68.27 ± 0.11^bcd	76.57 ± 0.11^c	81.90 ± 0.16^b	13.63 ± 0.04^b	14.36 ± 0.07^b
LS-4CS	68.42 ± 0.15^bc	76.96 ± 0.07^b	82.11 ± 0.10^b	13.70 ± 0.05^ab	13.71 ± 0.06^c
LS-6CS	68.51 ± 0.21^bc	77.38 ± 0.13^a	83.04 ± 0.22^a	14.23 ± 0.01^ab	13.18 ± 0.05^d
LS-8CS	68.72 ± 0.42^abc	77.41 ± 0.08^a	83.09 ± 0.23^a	14.37 ± 0.65^ab	10.65 ± 0.06^e
LS-10CS	68.82 ± 0.40^ab	77.51 ± 0.12^a	83.20 ± 0.17^a	14.38 ± 0.57^ab	10.59 ± 0.04^e
LS-12CS	69.19 ± 0.25^a	77.52 ± 0.16^a	83.42 ± 0.13^a	14.53 ± 0.27^a	10.31 ± 0.10^f

Different superscript letters in the same column indicate significant differences (p < 0.05).