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. 2022 Oct 3;11(19):3069. doi: 10.3390/foods11193069

Table 3.

Dynamic rheological properties of native and modified lotus seed starch.

Sample Storage Modulus
G′ (Pa)
Loss Modulus
G″ (Pa)
tanδ
(G″/G′)
Native LS 1784 ± 14 c 144.63 ± 3 a 0.08
CL-LS-1 1900 ± 18 a 140.92 ± 2 a 0.07
CL-LS-3 1830 ± 15 b 136.31 ± 3 b 0.07
CL-LS-5 1796 ± 15 c 136.52 ± 2 b 0.07

a–d: Means ± SD within the column with different lowercase superscripts are significantly different (p ≤ 0.05).