Table 3. Gelatinization property of floury rice powder (FRP) and FRP-starch (ST) mixtures

Source		Gelatinization temperature (℃)			ΔH¹⁾ (J/g)
Source		Onset	Peak	End	ΔH¹⁾ (J/g)
FRP		62.6±0.1^a	68.7±0.2^d	73.9±0.1^d	5.7±0.9^b
FRP-ST mixture	Waxy corn	63.2±0.1^a	73.2±0.1^b	77.9±0.1^b	7.4±0.2^ab
	Normal corn	66.0±4.9^a	74.0±0.0^a	77.8±0.1^b	7.4±1.2^ab
	Hi-amylose corn	63.7±0.6^a	69.5±0.0^c	79.7±0.0^a	3.8±0.1^c
	Wheat	56.9±0.0^b	68.2±0.2^d	75.3±0.7^c	7.2±0.1^ab
	Tapioca	63.5±0.8^a	69.8±0.5^c	76.3±0.4^c	8.5±2.4^ab
	Potato	63.2±0.1^a	68.4±0.3^d	74.6±0.7^d	9.4±1.6^a

Mean values of three replicate measurement; values sharing the same lowercase letters are not significantly different at p<0.05.
Gelatinization enthalpy.