Cassava Starch as an Effective Texture Corrector of Fat-Free Dairy Products Based on Symbiotic Starter Culture

Table 2

Physical-chemical parameters and functional properties of native and fermented modified cassava starches.

Starch samples	Amylose (%)	Amylopectin (%)	Residual dextrose (g dextrose/100 g starch)	Dynamic (ml, sec)	Gelatinization temperature (°C)	WAC (g H2O/g starch)	WSI (g solids/100 g starch)
Native	^a	^a	^a	^a	^a	^a	^a
АT-0.05
АT-0.1
АT-0.25				^c
АT-0.5
АT-1
BT-0.05			^b
BT-0.1				^c
BT-0.25							^b
BT-0.5		^b		^b			^b
BT-1	^b	^b	^b		^b		^b

Data are the of three independent replicates (). Values in the same column having different letters differ significantly ().