Journal of Food Processing and Preservation

Research Article

Mechanical Strength, Solubility, and Functional Studies of Developed Composite Biopolymeric Film

Table 2

Physicochemical and viscosity profiles of starches.


Starch source	Amylose content (%)	Swelling power (g/g) (90°C)	Solubility (%) (90°C)	Water binding capacity (%)	Oil binding capacity (%)	Color value	Viscosity profile of corn, quinoa, and tapioca starches
Starch source	Amylose content (%)	Swelling power (g/g) (90°C)	Solubility (%) (90°C)	Water binding capacity (%)	Oil binding capacity (%)	Color value	PT (°C)	PV (cP)	HV (cP)	FV (cP)

CS	^a	^c	^b	^a	^a	^c	^a	^b	^c	^b
QS	^c	^a	^a	^b	^c	^a	^b	^c	^a	^a
TS	^b	^b	^c	^c	^b	^b	^c	^a	^b	^c

CS: corn starch; QS: quinoa starch; TS: tapioca starch; PT: pasting temperature; PV: peak viscosity; HV: holding viscosity; FV: final viscosity. Results are expressed as mean deviation of three determinations. Means in column with different superscript letters differ significantly ().