Independent of storage temperature WAI values of samples
stored for 24 h were not different (P = 0.05). When the
storage time increased WAI values decreased, a behavior
that agreed with the higher RS content since the crystallization
(i.e., retrogradation) that took place during storage
reduced the water absorption capability of starch. As mentioned
before, temperature did not show a significant effect
on WAI values (P = 0.0711) and storage time had a quadratic
effect on this parameter (P = 0.003). The following
equation described the mathematical model that described
this behavior as a function of the storage time