Table 2. Pasting properties of ‘Fuji’ apple, corn, and potato starches
| Properties1) | Apple starch | Corn starch | Potato starch |
| Peak viscosity (RVU) | 450.47±21.74b2) | 255.06±20.27c | 815.78±35.37a |
| Hold viscosity (RVU) | 316.64±7.02a | 165.09±2.53b | 80.58±4.25c |
| Breakdown (RVU) | 138.83±14.72b | 89.97±17.74b | 735.20±31.12a |
| Final viscosity (RVU) | 430.83±7.33a | 263.36±17.55b | 285.25±24.35b |
| Setback (RVU) | 114.19±0.31b | 98.27±15.02b | 204.67±20.10a |
| Peak time (min) | 4.73±0.07b | 5.09±0.10a | 3.16±0.10c |
| Pasting temperature (°C) | 70.17±1.03b | 77.08±0.65a | 65.82±0.10c |
Breakdown, peak viscosity-hold viscosity; Setback, final viscosity-hold viscosity; RVU, rapid visco-analyzer units.
Means±SD (n=3) in a row followed by the same letter are not significantly different by Duncan’s multiple range test (p<0.05).