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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 flour

Ts (°C)

Te (°C)

Tp (°C)

To (°C)

Tes (°C)

ΔHG (mJ)

FDPF

60.3 ± 0.35

75.6 ± 1.02

67.5 ± 0.23

62.17 ± 0.18

73.74 ± 0.45

-25.16 ± 0.54

LGPF

61.98 ± 0.2

76.9 ± 0.35

69.35 ± 0.57

65.35 ± 0.33

73.85 ± 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
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BMC Chemistry

ISSN: 2661-801X

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