Moisture Effect on Characteristics of Slowly Digestible Potato Starch Prepared under Electron Beam Irradiation

Table 2

Pasting properties of the starch samples.

Characteristics	Sample
	CT11.74	EB11.74	EB14.84	EB17.51	EB19.24	EB28.94
Tgel (° C)	60.9 ± 0.2^a	61.1 ± 0.0^bc	61.0 ± 0.1^ab	61.2 ± 0.1^c	61.4 ± 0.1^d	62.7 ± 0.1^e
Vpeak (BU)	1482 ± 1^f	699 ± 3^a	833 ± 8^b	891 ± 1^c	961 ± 3^d	1195 ± 5^e
Vtrough (BU)	385 ± 2^f	73 ± 1^a	89 ± 1^b	98 ± 1^c	123 ± 3^d	400 ± 2^e
Vfinal (BU)	1122 ± 4^f	211 ± 1^a	218 ± 1^b	235 ± 1^c	255 ± 3^d	707 ± 1^e
Vbreakdown (BU)	1098 ± 6^f	626 ± 7^a	744 ± 2^b	793 ± 3^c	838 ± 1^d	795 ± 1^c
Vsetback (BU)	559 ± 2^f	77 ± 3^a	80 ± 1^b	85 ± 1^c	91 ± 5^d	329 ± 3^e

The results are expressed as mean ± standard deviation (n = 3). Means in a row with different superscript letters are significantly different ().