Water holding capacity, as swelling power, was quantified at 85°C (Schoch, 1964).
Pasting profiles and gelatinization properties of the starch were recorded by a rapid visco analyzer (RVA4, Newport Scientific, Australia) and differential scanning calorimeter (DSC 7, Perkin-Elemer, Norwalk, CT) following the method of Sriroth et al. (1999).
All analysis were conducted in triplicate and the data analyzed by three-factor
analysis of variance (ANOVA) and Duncan’s multiple range test (DMRT) using the MSTAT-C
program (Michigan State University, USA).