Viscoelastic and Textural Characteristics of Gels Obtained from Potato Starch Roasted under Several Temperature-Time Conditions

Table 2

Texture parameters of tested potato starch gels (30% ) roasted at different temperatures (120, 150, 170, 190, 210, 230°C).

Gels	Hardness (kg)	Adhesiveness (kg s)	Springiness (−)	Cohesiveness (−)	Chewiness (kg)
PS	2.74 ± 0.08^c	0.04 ± 0.01^b	0.69 ± 0.01^c	0.29 ± 0.03^b	1.70 ± 0.12^e
RPS120-8	2.78 ± 0.07^b,c	0.04 ± 0.01^b	0.71 ± 0.02^b,c	0.39 ± 0.02^a	2.32 ± 0.12^d
RPS150-8	2.83 ± 0.08^b,c	0.04 ± 0.01^b	0.73 ± 0.01^b,c	0.39 ± 0.02^a	2.43 ± 0.11^c,d
RPS170-8	2.94 ± 0.09^b	0.05 ± 0.01^a,b	0.74 ± 0.02^b	0.40 ± 0.01^a	2.62 ± 0.13^c
RPS190-8	3.25 ± 0.06^a	0.07 ± 0.01^a	0.84 ± 0.04^a	0.41 ± 0.02^a	3.38 ± 0.08^b
RPS210-6	3.32 ± 0.11^a	0.08 ± 0.01^a	0.88 ± 0.09^a	0.42 ± 0.03^a	3.67 ± 0.09^a,b
RPS230-4	3.38 ± 0.10^a	0.08 ± 0.01^a	0.93 ± 0.10^a	0.42 ± 0.02^a	3.98 ± 0.12^a

Data are presented as the mean ± standard deviation. Data values in a column with different superscript letters are significantly different at the level.