Table 3.

Effect of microwave treatment on starch gelatinization parameters in food.

Food species	Gelatinization temperature (°C)	ΔH(J/g)	References
Maize	10.69↑	3.1↓	(6)
Chinese chestnut	2.79↑	2.49↓	(9)
Barley	12.7↑	2.8↓	(36)
Indian horse chestnut	20.18↑	1.4↓	(14)
Peanut	11↑	2.3↓	(37)
Millet	7.83↑	5.78↓	(25)