Table 4. Pasting properties of ultrasonicated faba bean starches

Samples¹⁾	Peak viscosity (cP)	Trough viscosity (cP)	Breakdown viscosity (cP)	Final viscosity (cP)	Setback viscosity (cP)	Pasting time (min)	Pasting temp (°C)
A	2,287±27^2)a	1,691±35^a	595±1^a	3,748±77^a	2,057±48^a	4.67±0.00^c	73.25±0.52^d
B	2,264±19^a3)	1,719±20^a	545±1^b	3,687±46^a	1,968±26^b	4.76±0.08^c	73.55±0.00^d
C	2,132±2^b	1,697±10^a	436±12^c	3,279±6.92^b	1,582±17^c	4.95±0.04^b	74.28±0.06^c
D	1,773±50^c	1,545±41^b	228±0^d	2,475±12^c	930±29^d	5.67±0.23^a	76.12±0.46^b
E	1,586±20^d	1,433±6^c	152±27^e	2,221±43^d	787±49^e	5.69±0.08^a	77.50±0.09^a
F	1,473±21^e	1,375±9^d	102±16^f	2,097±4^e	722±13^f	5.71±0.08^a	77.55±0.00^a

A, native starch; B, faba bean starch ultrasonicated for 5 min; C, faba bean starch ultrasonicated for 15 min; D, faba bean starch ultrasonicated for 30 min; E, faba bean starch ultrasonicated for 50 min; F, faba bean starch ultrasonicated for 60 min.
All values are mean±SD (n=3).
All values with different superscript letters (^a-f) in the same column differ significantly (p<0.05).