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Table 3 Thermal characteristics analysis of FDPF and LGPF

From: Effects of temperature and shear on the structural, thermal and pasting properties of different potato flour

Potato flourTs (°C)Te (°C)Tp (°C)To (°C)Tes (°C)ΔHG (mJ)
FDPF60.3 ± 0.3575.6 ± 1.0267.5 ± 0.2362.17 ± 0.1873.74 ± 0.45-25.16 ± 0.54
LGPF61.98 ± 0.276.9 ± 0.3569.35 ± 0.5765.35 ± 0.3373.85 ± 0.74-15.94 ± 1.6
  1. Values are the mean ± standard deviation
  2. Ts start gelatinization temperature, Te end gelatinization temperature, Tp peak temperature, To onset temperature, Tes endset temperature, ΔHG gelatinization enthalpy change