| Variety |
Hardness(g) |
Cohesiveness |
Springiness |
adhesiveness (g•s) |
| Wheat starch |
95.30e ± 4.50 |
0.46a ± 0.01 |
0.86cd ± 0.02 |
-304.97ab ± 29.89 |
| Corn starch |
152.88cd ± 17.00 |
0.35b ± 0.04 |
0.88e ± 0.03 |
-212.90bc ± 88.50 |
| Potato starch |
546.84b ± 88.28 |
0.38b ± 0.05 |
0.99ab ± 0.02 |
-28.72d ± 19.64 |
| Sweet potato starch |
103.35de ± 9.51 |
0.34b ± 0.03 |
0.73f ± 0.06 |
-45.30d ± 15.89 |
| Cassava starch |
51.37e ± 5.71 |
0.49a ± 0.03 |
0.79ef ± 0.03 |
nda |
| Mung bean starch |
587.31b ± 55.25 |
0.36b ± 0.01 |
1.00a ± 0.05 |
-230.79abc ± 187.18 |
| Pea starch |
701.94a ± 33.10 |
0.38b ± 0.03 |
0.92bc ± 0.12 |
-363.91a ± 182.99 |
| Amylose |
61.94e ± 9.30 |
0.49a ± 0.02 |
0.79ef ± 0.02 |
nd |
| Amylopectin |
168.28c ± 34.78 |
0.38b ± 0.09 |
0.81de ± 0.03 |
-93.52cd ± 43.86 |
and stands for not detected |
