Table 3 Pasting, thermal properties and % crystallinity of rice and Horse chestnut resistant starches.

Peak viscosity (cP)

847^b ± 4.24

842.5^b ± 9.19

1152.5^e ± 3.53

1030^c ± 11.31

1088^d ± 16.97

539.5^a ± 12.02

Trough viscosity (cP)

677.5^c ± 10.60

636.5^b ± 4.94

670^c ± 19.79

736.5^d ± 4.94

888.5^e ± 10.60

180.5^a ± 9.19

Breakdown viscosity (cP)

169.0^a ± 14.84

206^b ± 4.24

482.5^e ± 7.07

293.5^c ± 6.36

199.5^b ± 12.13

359^d ± 2.82

Final viscosity (cP)

1412^c ± 11.31

1272.5^b ± 10.26

2021^e ± 16.26

1422.5^c ± 9.19

1540^d ± 9.89

239.5^a ± 6.36

Setback viscosity (cP)

734.5^d ± 21.92

636^b ± 14.5

1351^e ± 12.72

686^c ± 14.14

651.5^b ± 0.70

59.0^a ± 18.38

Peak time (min)

7.0^b ± 0.00

7.0^b ± 0.00

7.0^b ± 0.00

7.0^b ± 0.00

7.0^b ± 0.00

3.14^a ± 0.01

Pasting temperature (°C)

94.95^b ± 0.19

95.145^d ± 0.07

95.00^c ± 0.16

95.14^d ± 0.07

94.95^b ± 0.19

70.72^a ± 0.03

T₀ (°C)

39.15^a ± 2.97

38.75^a ± 3.69

40.98^b ± 3.42

46.87^b ± 3.54

38.91^a ± 4.023

40.89^b ± 2.29

T_P (°C)

74.21^ab ± 1.78

73.87^ab ± 1.78

73.46^a ± 4.80

78.40^ab ± 3.47

76.66^b ± 3.18

75.23^b ± 1.78

T_C (°C)

107.87^b ± 2.10

106.72^b ± 5.86

116.12^b ± 3.72

94.05^a ± 2.60

110.00^b ± 4.05

121.06^b ± 2.60

T_C-T₀ (°C)

68.72b^c ± 1.86

67.97^bc ± 0.84

75.14^bc ± 0.24

50.18^b ± 19.55

72.94^bc ± 4.41

80.17^c ± 9.80

∆H gel (J/g)

131.45^e ± 3.85

130.0^e ± 4.22

146^d ± 4.63

370.87^a ± 5.48

186.04^b ± 7.19

161.63^c ± 9.21

% Crystallinity

17.72^b ± 0.92

17.12^b ± 1.00

17.38^b ± 0.89

17.11^b ± 0.97

16.75^b ± 1.05

13.90^a ± 1.05