Table 2.
Effects of post-silking low temperature on flour thermal properties of waxy maize.
| Trial | Variety | Treatment | ΔH gel (J/g) | T o (°C) | T p (°C) | T c (°C) | ΔH ret (J/g) | %R (%) |
|---|---|---|---|---|---|---|---|---|
| Field | SYN5 | AT | 7.4 ± 0.2b | 68.9 ± 0.6b | 75.9 ± 0.7c | 82.4 ± 0.7b | 2.8 ± 0.0c | 38.2 ± 0.8cd |
| LT | 6.8 ± 0.0cd | 66.0 ± 0.7c | 77.9 ± 0.5b | 83.0 ± 0.1b | 3.3 ± 0.2ab | 47.5 ± 2.8a | ||
| YN7 | AT | 7.3 ± 0.2bc | 70.7 ± 0.3a | 79.8 ± 1.3a | 85.8 ± 0.9a | 2.5 ± 0.1c | 35.2 ± 1.3d | |
| LT | 6.8 ± 0.0de | 72.1 ± 0.7a | 78.4 ± 0.2ab | 83.7 ± 0.4b | 2.7 ± 0.0c | 39.9 ± 0.8c | ||
| Pot | SYN5 | AT | 7.1 ± 0.2bcd | 67.7 ± 1.7b | 73.8 ± 1.0d | 82.0 ± 1.4b | 3.3 ± 0.3ab | 45.6 ± 4.2ab |
| LT | 6.4 ± 0.2ef | 65.1 ± 0.8cd | 71.1 ± 1.5e | 79.4 ± 1.3c | 2.7 ± 0.2c | 41.4 ± 3.1bc | ||
| YN7 | AT | 7.9 ± 0.4a | 64.3 ± 0.8de | 71.3 ± 0.7e | 80.3 ± 1.3c | 3.4 ± 0.5a | 42.7 ± 4.7bc | |
| LT | 6.3 ± 0.8f | 63.0 ± 0.6e | 69.4 ± 0.9f | 77.0 ± 0.6d | 2.9 ± 0.2bc | 45.7 ± 0.7ab |
ΔHgel, gelatinization enthalpy; To, onset temperature; Tp, peak gelatinization temperature; Tc, conclusion temperature; ΔHret, retrogradation enthalpy; %R, retrogradation percentage. Mean values in the same column followed by different letters are significantly different (P < 0.05).