Treatment | Variety | Onset temp. (To, °C) | Peak temp. (Tp, °C) | Conclusion temp. (Tc, °C) | ΔT (Tc-To, °C) | ΔH (J/g) |
---|---|---|---|---|---|---|
Glutinous rice flour | 59.87±0.27c | 68.34±0.01b | 75.88±0.45a | 16.01±0.72a | 9.27±0.59b | |
60.83±0.40b | 68.26±0.60b | 77.62±3.08a | 16.79±3.48a | 11.66±1.97a | ||
61.67±0.08a | 69.34±0.01a | 78.28±0.52a | 16.62±0.60a | 9.20±0.28b | ||
59.51±0.33c | 68.42±0.11b | 77.70±0.13a | 18.19±0.45a | 9.42±0.72b | ||
Soaked glutinous rice flour | 58.70±0.31c | 67.42±0.35b | 75.75±0.71b | 17.05±1.02b | 9.74±0.66a | |
60.77±0.18a | 67.50±0.24b | 74.69±0.40c | 13.92±0.22c | 10.05±0.08a | ||
59.64±0.07b | 69.09±0.12a | 78.08±0.42a | 18.44±0.35a | 10.25±0.02a | ||
59.39±0.06b | 67.25±0.11b | 77.69±0.43b | 18.30±0.37a | 10.46±0.74a | ||
Long term soaked glutinous rice flour | 57.15±0.17d | 67.83±0.00b | 75.45±0.23c | 18.30±0.40a | 8.93±0.23b | |
60.85±0.08a | 67.34±0.23c | 74.34±0.12c | 13.49±0.04b | 10.11±0.47ab | ||
59.73±0.07b | 68.59±0.12a | 78.64±0.62a | 18.81±0.69a | 11.06±0.78a | ||
58.96±0.37c | 67.34±0.23c | 76.69±1.10b | 17.73±1.46a | 10.44±1.27ab |