| Variety |
PTemp(°C) |
PV(mPa•s) |
FV(mPa•s) |
BV(mPa•s) |
SV(mPa•s) |
| Wheat starch |
66.45d ± 0.07 |
405.50g ± 7.78 |
462.00h ± 18.38 |
198.50g ± 2.12 |
263.50h ± 12.02 |
| Corn starch |
70.85a ± 0.07 |
660.00f ± 4.24 |
683.00f ± 4.24 |
342.00e ± 4.24 |
394.00f ± 0.00 |
| Potato starch |
63.80f ± 0.57f |
2148.00a ± 8.49 |
1647.50a ± 7.78 |
1385.50a ± 10.61 |
949.50a ± 20.51 |
| Sweet potato starch |
66.90cd ± 0.28 |
983.00d ± 14.14 |
913.50e ± 14.85 |
547.00c ± 4.24 |
531.50c ± 2.12 |
| Cassava starch |
68.45b ± 0.07 |
1239.00b ± 8.49 |
1165.50b ± 2.12 |
732.50b ± 3.54 |
789.00b ± 5.66 |
| Mung bean starch |
67.55bc ± 0.21 |
716.50e ± 2.12 |
1012.00c ± 31.11 |
217.50f ± 16.26 |
434.50e ± 12.02 |
| Pea starch |
67.40c ± 0.00 |
411.00g ± 0.00 |
687.50f ± 14.85 |
117.50h ± 2.12 |
229.00i ± 8.49 |
| Amylose |
65.05e ± 0.07 |
1006.00c ± 5.66 |
962.50d ± 26.16 |
508.00d ± 9.90 |
492.00d ± 32.53 |
| Amylopectin |
70.20a ± 0.99 |
661.50f ± 10.61 |
629.50g ± 6.36 |
347.50e ± 3.54 |
342.00g ± 4.24 |
PTemp, pasting temperature; PV, peak viscosity; FV, final viscosity; BV, breakdown viscosity; SV, setback viscosity |
