Samplea To b (°C) Tpc(°C) Tcd(°C) ΔHgele(J/g)
A1 61.24 68.23 74.94 5.57
A2 61.93 67.21 73.24 5.77
A3 65.77 71.22 76.81 4.33
B1 61.18 67.56 74.04 6.38
B2 59.93 67.32 73.65 3.97
B3 63.09 69.30 75.53 5.11
C1 66.38 71.54 77.09 6.49
C2 60.30 65.89 72.13 6.91
C3 61.58 67.89 74.61 6.73
D1 61.60 67.87 74.81 5.17
D2 60.32 67.14 73.16 6.63
D3 61.17 66.99 74.59 8.18
E1 61.96 68.72 76.09 9.00
E2 60.64 66.65 72.96 7.38
E3 62.63 68.47 74.57 6.57
LSDf (P<0.05) 0.81 0.72 0.99 1.83
aA1, B1, C1: Edirne; D1, E1, D3, E3: Tekirdag; A2, B2, C2, D2, E2: Canakkale; and A3, B3, C3: Kirklareli; all cities are from the region of Trakya, Turkey
b To= Onset temperature
c Tp= Peak temperature
d Tc= End temperature
e ΔH= Enthalpy
f LSD: Least significant difference (P<0.05)
Table 3: Gelatinization properties of starch in tarhana soup samples.