= Amylose = Amylose Content, 2 = PV = peak viscosity; 3 = TV = trough viscosity; 4 = BD = breakdown; 5 = FV = Final viscosity; 6 = SB = setback, 7 = Ptemp = temperature
at which peak viscosity was reached; 8 = Ptime = time from onset of pasting to peak viscosity; 9 = Length = average length of polygonal-shaped particles, 10 = Diameter
= average diameter of sphere-shaped particles; 11 = Protein = Protein content, 12 = Lipid = lipid content, 13 = Ash = Ash content, 14 = Hardness = Gel hardness, 15 =
Stickiness = Gel stickiness; 16 = starch whiteness;*, ** were significant at P < 0.05, P < 0.01, respectively. |