Table 2.
Physicochemical and rheological properties of cream soups with different starches.
| Starch | Moisture (%) | pH | Color value | Viscosity (cP) |
| L | a | b |
| Corn | 91.07ab1) | 6.19 | 63.71 | -2.30 | 6.28a | 200.17b |
| Waxy corn | 91.24a | 6.24 | 63.67 | -2.31 | 5.86ab | 227.67ab |
| Potato | 91.26a | 6.26 | 62.73 | -2.27 | 5.74ab | 234.40a |
| Sweet potato | 91.00ab | 6.19 | 62.67 | -2.23 | 5.65b | 227.93ab |
| Tapioca | 90.85b | 6.22 | 63.23 | -2.31 | 5.81ab | 215.20ab |
| Wheat | 90.96ab | 6.23 | 63.47 | -2.24 | 5.87ab | 217.40ab |
Values with the same superscript within a column are not significantly different by Duncan's multiple range test (p<0.05).