Table 1. Color and amylose content of ultrasonicated faba bean starch

Ultrasonication time (min)	L*¹⁾	Amylose content (%)	1,045/1,022 (cm⁻¹)	955/1,022 (cm⁻¹)
0	94.19±0.59^2)ab	31.59±0.01^c	1.43±0.01^b	1.90±0.01^bc
5	94.07±1.59^ab3)	31.60±0.02^c	1.37±0.02^c	1.73±0.01^d
15	94.66±0.64^ab	31.66±0.01^b	1.36±0.00^c	1.72±0.01^d
30	93.93±1.30^b	31.75±0.01^a	1.46±0.01^a	2.08±0.01^a
50	93.99±1.26^ab	31.67±0.08^b	1.37±0.01^c	1.82±0.01^c
60	96.02±0.15^a	31.61±0.08^c	1.28±0.01^d	1.67±0.01^e

L^*, lightness.
All values are mean±SD (n=3).
All values with different superscript letters (^a-e) in the same column differ significantly (p<0.05).