Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications

Table 4

Mass loss percentages of potato native and treatment starches, calculated by TGA.

Samples	First stage (%)	Second stage (%)	Third stage (%)	Residue (%)
Native	13.09	58.77	27.25	0.89
AM-0.05	15.21	51.93	29.45	3.40
AM-0.1	15.03	50.31	31.64	2.02
AM-0.5	17.54	47.54	34.78	0.14
AM-1	17.50	57.67	24.66	0.17
Bl-0.05	14.26	52.9	32.72	0.01
Bl-0.1	15.34	52.4	32.06	0.14
Bl-0.5	15.98	50.55	33.11	0.34
Bl-1	16.28	53.67	29.85	0.2