Table 1.
The pasting parameters of inulin-different crystalline starch compound systems.
| Sample | PV (cP) | TV (cP) | BD (cP) | FV (cP) | SB (cP) | PT (°C) |
|---|---|---|---|---|---|---|
| WS | 2515.00 ± 18.38b | 1946.50 ± 0.71c | 568.50 ± 17.68b | 2919.50 ± 10.61b | 973.00 ± 11.31b | 91.55 ± 0.07e |
| WS-IN | 2131.00 ± 9.90a | 1665.00 ± 1.41b | 466.00 ± 8.49a | 1937.00 ± 7.07a | 272.00 ± 5.66a | 95.33 ± 0.04f |
| PoS | 8922.00 ± 89.10e | 1514.50 ± 113.844a | 7407.50 ± 24.75d | 3517.50 ± 3.54d | 2003.00 ± 117.38c | 69.18 ± 0.04a |
| PoS-IN | 9382.50 ± 47.38f | 1449.00 ± 11.31a | 7933.50 ± 58.69e | 4041.00 ± 28.28e | 2592.00 ± 39.60d | 71.95 ± 0.57b |
| PeS | 3035.50 ± 26.16d | 2253.00 ± 26.87d | 782.50 ± 0.71c | 4732.00 ± 169.71c | 2479.00 ± 142.84d | 74.30 ± 0.42c |
| PeS-IN | 2793.50 ± 6.36c | 2174.50 ± 61.52d | 619.00 ± 55.15b | 4043.50 ± 6.36b | 1869.00 ± 67.88c | 77.98 ± 0.01d |
WS, wheat starch; PoS, potato starch; PeS, pea starch; PV, peak viscosity; TV, trough viscosity; FV, final viscosity; BD, breakdown viscosity; SB, setback viscosity; PT, pasting temperature. Values in the same column with different letters were significantly different (p < 0.05).