Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch

Table 5

Effect of gums on the DSC profile of sweet potato starch.

Parameters	Onset temperature (°C)		Peak temperature (°C)		Enthalpy (J/g)
Conc. (%)	0.5	2.0	0.5	2.0	0.5	2.0
Control	^c	^c	^a	^b	^a	^b
Arabic	^d	^c	^b	^c	^b	^c
Xanthan	^b	^b	^a	^b	^c	^d
Cress seed	^ab	^b	^a	^b	^a	^a
Fenugreek	^c	^c	^b	^c	^a	^b
Flaxseed	^c	^c	^b	^c	^b	^c
Okra	^a	^a	^a	^a	^a	^a

Mean values with different superscripts within the same column are significantly () different.