Table 4 Pasting properties of mealy and waxy potato starches.
From: A study focusing on the distinct fine structure of starch in mealy and waxy potatoes
Sample ID | PeakViscosity/cP | Trough Viscosity/cP | Breakdown/cP | Final Viscosity/cP | Setback/cP | PeakTime/min | Pasting temperature/℃ |
|---|---|---|---|---|---|---|---|
M-1 | 2535c | 1758b | 777c | 2055b | 297b | 5.49b | 70.18b |
M-2 | 2073d | 1706c | 367d | 2022b | 317b | 5.54b | 70.32b |
M-3 | 2038d | 1796a | 242e | 2180a | 385a | 6.01a | 71.34a |
Mean | 2215.33 | 1753.33 | 462.00 | 2085.67 | 333.00 | 5.68 | 70.61 |
W-1 | 2850b | 1273f | 1576b | 1478e | 204d | 3.78c | 68.71c |
W-2 | 3166a | 1353e | 1813a | 1557d | 204d | 3.76c | 68.57c |
W-3 | 3226a | 1453d | 1773a | 1713c | 260c | 3.90c | 68.73c |
Mean | 3080.67 | 1359.67 | 1720.67 | 1582.67 | 222.67 | 3.81 | 68.67 |
