Table 3. Swelling power of ultrasonicated faba bean starch

Ultrasonication time (min)	Heating temperatures (°C)
Ultrasonication time (min)	50	60	70	80	90
0	1.04±0.03^1)d	1.66±0.02^c	4.97±0.01^a	6.93±0.27^ab	7.27±0.53^b
5	1.05±0.01^d2)	1.71±0.05^c	4.70±0.21^ab	7.21±0.02^a	7.44±0.17^b
15	1.43±0.01^c	1.50±0.10^d	4.36±0.35^bc	7.23±0.02^a	8.10±0.52^a
30	1.79±0.16^b	1.88±0.10^b	4.41±0.13^bc	6.86±0.24^ab	7.78±0.23^ab
50	1.98±0.14^a	1.99±0.01^ab	4.01±0.11^cd	6.97±0.09^b	7.58±0.00^ab
60	2.00±0.00^a	2.00±0.00^a	3.87±0.08^d	6.51±0.53^b	7.71±0.06^ab

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