Pasting properties Samples (*)
Ptemp (°C) 82.30a(0.52) 80.82C(0.06) 81.67b(0.03) 80.10d(0.00) 76.83e(0.03)
Ptime (min) 4.40b(0.00) 4.15C(0.04) 4.18b(0.04) 4.37b(0.03) 4.49a(.08)
PV (RVU) 403.06C(1.14) 420.53e(2.83) 415.33d(3.47) 473.63a(3.54) 427.31b(0.94)
TV (RVU) 199.36C(0.55) 199.67C(1.89) 178.06d(3.06) 252.29b(1.46) 332.33a(.04)
BD (RVU) 203.69C(0.97) 222.86b(2.07) 237.28a(2.89) 221.33b(5.00) 94.97d(0.75)
FV (RVU) 268.86C(2.58) 27.97d(1.58) 240.06e(6.71) 349.29b(1.04) 599.69a(7.90)
SB (RVU) 69.50C(2.40) 60.31d (1.23) 62.00cd(3.96) 97.00b(2.50) 267.36a(7.57)
All values are mean of three replications. Data in the parenthesis are standard deviation. Within the same column, the values with different letters are significant difference at p < 0.05 by LSD test. Ptemp : pasting temperature, Ptime : pasting time, PV : peak viscosity, TV : trough viscosity, BD : breakdown (BD = PV-TV), FV: final viscosity, and SB : setback viscosity (SB = FV-TV).
Table 4: Pasting properties of four types of sweet potato and mung bean starches.