Chemical composition, structural features, and physicochemical properties of starches from Thai indigenous rice varieties

Figures & data

Table 1. Grain storage biomolecules and starch chemical compositions of 19 Thai indigenous rice varieties.

Varieties	Reducing sugar content (mg gFW^−1)	Starch content (mg gFW^−1)	Protein content (%)	Amylose content (%)	Moisture content (%)
EDPLK	0.38 ± 0.05^f	730.27 ± 16.76^a	5.55 ± 0.04ef	11.67 ± 0.63^c	10.57 ± 0.19^bcde
EL	1.12 ± 0.05^ab	698.14 ± 9.27^a	5.22 ± 0.02gh	13.67 ± 0.76^b	10.54 ± 0.10^bcde
ET	0.62 ± 0.05^def	711.96 ± 8.60^a	5.18 ± 0.03 h	1.58 ± 0.23^efg	8.30 ± 0.67^hi
JD	0.50 ± 0.10^ef	701.5 ± 11.43^a	5.56 ± 0.04ef	15.45 ± 0.34^a	7.47 ± 0.06^i
JL	0.64 ± 0.18^def	721.29 ± 3.42^a	6.74 ± 0.04ab	15.83 ± 0.20^a	8.73 ± 0.25^gh
KK	0.57 ± 0.07^def	723.24 ± 17.87^a	5.99 ± 0.02c	1.76 ± 0.13^efg	11.54 ± 0.27^b
KP	1.16 ± 0.04^a	711.18 ± 5.35^a	5.51 ± 0.03ef	1.26 ± 0.17^fg	8.54 ± 0.15^ghi
KPN	0.90 ± 0.02^abcde	737.46 ± 7.54^a	6.89 ± 0.03a	1.34 ± 0.12^fg	8.36 ± 0.10^hi
LN	1.30 ± 0.04^a	735.15 ± 7.07^a	6.90 ± 0.01a	13.28 ± 0.29^bc	8.45 ± 0.12^hi
LT	0.69 ± 0.10^bcdef	711.47 ± 13.40^a	6.58 ± 0.01b	3.23 ± 0.42^de	10.92 ± 0.05^bcd
MP	0.99 ± 0.02^abcd	714.84 ± 11.70^a	5.18 ± 0.02 h	2.24 ± 0.26^defg	8.59 ± 0.30^ghi
ND	0.70 ± 0.02^bcdef	712.03 ± 5.22^a	5.73 ± 0.08de	1.87 ± 0.14^efg	11.76 ± 0.18^b
NDD	0.64 ± 0.02^def	695.30 ± 5.68^a	6.84 ± 0.03ab	1.58 ± 0.07^efg	8.49 ± 0.18^hi
NN	0.72 ± 0.07^bcdef	737.80 ± 10.20^a	5.49 ± 0.14efg	1.32 ± 0.20^fg	11.52 ± 0.21^bc
PA	0.34 ± 0.06^def	713.49 ± 8.52^a	6.06 ± 0.03c	1.98 ± 0.11^defg	9.51 ± 0.04^efgh
SPT	1.09 ± 0.05^abc	714.92 ± 8.64^a	5.38 ± 0.03fgh	1.14 ± 0.03^g	9.18 ± 0.15^fgh
TD	1.16 ± 0.05^a	742.53 ± 14.39^a	5.47 ± 0.03efg	12.53 ± 0.44^bc	10.28 ± 0.06^cdef
TW	0.68 ± 0.21^cdef	715.26 ± 23.30^a	5.53 ± 0.02ef	3.66 ± 0.18^d	13.73 ± 0.35^a
UN	0.96 ± 0.06^abcd	756.66 ± 24.24^a	5.56 ± 0.10ef	2.96 ± 0.38^def	9.76 ± 0.09^defg

Values are means ± SEM. Means within each column with different superscripts are significantly different (p ≤ .05) by Tukey’s test (n = 3 for protein and moisture content analyses; n = 4 for reducing sugar, starch, and amylose content analyses).

Figure 1. Granule size distribution of starches from 19 Thai indigenous rice varieties.

undefined 2. Size distribution (volume %), median particle size [d(0.5)], relative crystallinity, swelling power, and solubility of grain starch granules of 19 Thai indigenous rice varieties.

Varieties	Starch granule size distribution (%)			d(0.5) ($\mu$m)	Relative crystallinity (%)	Swelling power (g/g)	Solubility (%)
	C-type < 5 ($\mu$m)	B-type 5–15 ($\mu$m)	A-type >15 ($\mu$m)
EDPLK	22.55 ± 1.75^jk	64.16 ± 1.79^abc	13.28 ± 0.07^abc	7.64 ± 0.58^ab	35.93 ± 0.09^d	11.90 ± 0.51^h	6.48 ± 0.72^de
EL	19.64 ± 0.09^k	68.01 ± 0.29^a	12.36 ± 0.20^abcd	7.71 ± 0.03^ab	36.17 ± 0.04^d	11.76 ± 0.11^h	5.27 ± 0.29^e
ET	25.98 ± 0.37^hij	59.18 ± 0.08^ed	14.84 ± 0.45^a	6.80 ± 0.07^cd	39.36 ± 0.22^ab	26.33 ± 3.39^defg	9.61 ± 0.66^abcd
JD	19.70 ± 0.37^k	66.30 ± 0.13^ab	14.01 ± 0.26^abc	8.19 ± 0.08^a	33.85 ± 0.26^e	13.94 ± 0.63^h	9.55 ± 1.24^abcd
JL	19.71 ± 0.23^k	66.60 ± 0.65^ab	13.69 ± 0.77^abc	8.00 ± 0.04^a	34.99 ± 0.12^de	14.14 ± 0.20^h	12.49 ± 1.26^a
KK	24.53 ± 0.38^ij	62.78 ± 0.35^bcd	12.69 ± 0.24^abcd	6.75 ± 0.01^cd	38.89 ± 0.42^bc	32.72 ± 0.39^abc	8.40 ± 0.87^bcde
KP	18.66 ± 0.32^k	67.52 ± 0.21^ab	13.82 ± 0.14^abc	8.24 ± 0.07^a	39.34 ± 0.28^ab	22.85 ± 2.28^efg	11.77 ± 0.82^ab
KPN	22.06 ± 0.01^jk	63.51 ± 0.16^abcd	14.43 ± 0.15^ab	7.06 ± 0.01^bc	38.63 ± 0.35^bc	27.13 ± 0.47^cdef	8.79 ± 0.66^abcde
LN	29.00 ± 1.39^fgh	59.17 ± 1.66^ed	11.83 ± 0.41^abcde	6.54 ± 0.20^cde	35.94 ± 0.53^d	13.30 ± 0.26^h	11.49 ± 0.02^ab
LT	27.92 ± 0.26^ghi	58.97 ± 0.35^def	13.12 ± 0.59^abc	6.45 ± 0.05^cde	39.17 ± 0.31^abc	25.75 ± 0.58^efg	11.57 ± 0.77^ab
MP	31.34 ± 0.47^efg	59.63 ± 0.46^cde	9.03 ± 0.07^def	5.87 ± 0.03^efg	39.42 ± 0.11^ab	31.93 ± 1.57^abcd	6.12 ± 0.87^de
ND	39.63 ± 0.48^a	51.29 ± 0.72^i	9.08 ± 0.80^def	5.20 ± 0.05^g	39.04 ± 0.34^bc	20.89 ± 0.76^g	7.08 ± 0.40^cde
NDD	37.47 ± 1.21^ab	52.11 ± 0.25^hi	10.42 ± 1.20^cde	5.40 ± 0.12^fg	39.24 ± 0.36^abc	34.47 ± 0.12^a	9.06 ± 0.12^abcd
NN	35.53 ± 0.30^bcd	53.14 ± 0.88^ghi	11.33 ± 0.61^abcde	5.53 ± 0.03^fg	40.62 ± 0.14^a	33.18 ± 0.29^ab	11.41 ± 0.47^ab
PA	32.93 ± 0.65^cdef	54.06 ± 1.30^fghi	13.01 ± 0.90^abc	5.79 ± 0.05^efg	39.30 ± 0.42^ab	35.06 ± 0.90^a	10.77 ± 0.50^abc
SPT	36.38 ± 1.10^abc	57.23 ± 0.75^efg	6.40 ± 0.39^f	5.40 ± 0.13^fg	38.04 ± 0.21^bc	21.80 ± 0.40^fg	5.30 ± 0.47^e
TD	32.18 ± 0.85^def	55.10 ± 1.39^efghi	12.73 ± 0.84^abcd	6.03 ± 0.06^def	35.90 ± 0.14^d	12.45 ± 0.12^h	5.96 ± 0.78^de
TW	32.92 ± 0.50^cdef	56.29 ± 1.84^efgh	10.79 ± 1.66^bcde	5.79 ± 0.05^efg	37.74 ± 0.12^c	27.71 ± 0.59^bcde	9.03 ± 0.54^abcd
UN	34.66 ± 0.84^bcde	56.93 ± 0.67^efgh	8.41 ± 1.05^ef	5.58 ± 0.08^fg	38.04 ± 0.34^bc	36.13 ± 0.15^a	10.52 ± 0.35^abc

Values are means ± SEM. Means within each column with different superscripts are significantly different (p ≤ .05) by Tukey’s test (n = 3). Abbreviation: d(0.5) = the granule size at which 50% of all the granules by volume are smaller.

Figure 2. X-ray diffraction patterns of starch granules from 19 Thai indigenous rice varieties. The X-ray diffractogram of all rice starches revealed the typical A-type diffraction pattern, which consists of the strong and weak reflections at these corresponding diffraction angles (2θ): two strong X-ray resolved peaks at 15° and 23°, a strong X-ray unresolved peak at 17° and 18°, and a weak X-ray reflection peak of amylose-lipid complexes at 20°.^{5, 28}

Table 3. Starch gelatinization properties of 19 Thai indigenous rice varieties.

Varieties	Gelatinization properties
	To(g) (°C)	Tp(g) (°C)	Tc(g) (°C)	∆T(g) (°C)	∆H(g)* (J/g)
EDPLK	69.82 ± 0.15^b	74.39 ± 0.17^b	79.11 ± 0.18^b	9.29 ± 0.32^cd	9.42 ± 0.65^def
EL	68.81 ± 0.19^c	73.79 ± 0.42^b	78.42 ± 0.42^b	9.62 ± 0.26^cd	10.08 ± 1.06^cdef
ET	61.63 ± 0.11^fg	68.41 ± 0.18^de	74.81 ± 0.27^de	13.17 ± 0.25^b	13.64 ± 0.23^a
JD	62.46 ± 0.35^ef	67.24 ± 0.32^fgh	72.48 ± 0.29^f	10.03 ± 0.08^cd	9.18 ± 0.11^ef
JL	65.42 ± 0.25^e	72.86 ± 0.20^c	79.88 ± 0.24^ab	14.46 ± 0.48^b	10.41 ± 0.74^bcdef
KK	60.98 ± 0.13^gh	68.24 ± 0.19^e	76.05 ± 0.11^cde	15.07 ± 0.08^ab	11.72 ± 0.67^abcde
KP	59.83 ± 0.13^i	68.19 ± 0.09^e	76.64 ± 0.77^c	16.81±.0.83^a	11.99 ± 0.20^abcd
KPN	62.57 ± 0.46^e	69.09 ± 0.47^d	76.51 ± 0.51^c	13.94 ± 0.21^b	11.86 ± 0.36^abcde
LN	71.13 ± 0.49^a	76.25 ± 0.54^a	81.12 ± 0.62^a	9.98 ± 0.30^cd	8.56 ± 0.91^f
LT	61.84 ± 0.41^ef	67.78 ± 0.37^efg	75.16 ± 1.30^cde	13.33 ± 1.70^b	12.61 ± 0.38^abc
MP	60.42 ± 0.40^hi	67.30 ± 0.20^fgh	74.44 ± 0.90^e	14.02 ± 1.26^b	12.89 ± 0.11^ab
ND	60.71 ± 0.03^h	67.02 ± 0.10^gh	74.45 ± 0.29^e	13.74 ± 0.32^b	11.84 ± 0.33^abcde
NDD	61.79 ± 0.10^efg	68.13 ± 0.10^e	75.29 ± 0.21^cde	13.50 ± 0.31^b	11.97 ± 0.20^abcd
NN	60.40 ± 0.45^hi	68.14 ± 0.31^e	75.46 ± 0.22^cde	15.06 ± 0.56^ab	11.76 ± 0.32^abcde
PA	62.11 ± 0.11^ef	67.95 ± 0.10^ef	76.16 ± 0.40^cd	14.05 ± 0.51^b	11.57 ± 0.71^abcde
SPT	60.54 ± 0.17^hi	67.60 ± 0.19^efg	75.34 ± 0.62^cde	14.80 ± 0.50^b	12.39 ± 0.21^abc
TD	69.88 ± 0.03^b	74.20 ± 0.01^b	78.74 ± 0.05^b	8.86 ± 0.05^d	11.36 ± 0.27^abcde
TW	60.76 ± 0.10^h	66.56 ± 0.17^h	71.66 ± 0.18^f	10.90 ± 0.27^c	8.39 ± 0.26^f
UN	60.59 ± 0.25^i	67.28 ± 0.10^fgh	75.04 ± 0.63^cde	14.45 ± 0.81^b	10.08 ± 0.69^cdef

Values are means ± SEM. Means within each column with different superscripts are significantly different (p ≤ .05) by Tukey’s test (n = 4). Abbreviations: To(g) = onset temperature of gelatinization; Tp(g) = peak temperature of gelatinization; Tc(g) = conclusion temperature of gelatinization; ∆T(g) = temperature range of gelatinization (Tc(g) – To(g)); and ∆H(g) = gelatinization enthalpy. *Dry weight basis.

Table 4. Starch retrogradation properties of 19 Thai indigenous rice varieties.

Varieties	Retrogradation properties
	To(r) (°C)	Tp(r) (°C)	Tc(r) (°C)	∆T(r) (°C)	∆H(r) (J/g)	R%
EDPLK	40.05 ± 0.24^abc	53.06 ± 0.24^ab	64.54 ± 0.19^a	24.49 ± 0.26^a	5.33 ± 0.41^a	57.54 ± 7.96^a
EL	39.09 ± 0.42^c	51.69 ± 0.21^bc	62.57 ± 0.095^bc	23.48 ± 0.46^ab	5.43 ± 0.28^a	55.77 ± 9.10^ab
ET	39.41 ± 0.25^bc	52.32 ± 0.67^bc	59.72 ± 0.39^e	20.31 ± 0.45^cde	2.64 ± 0.63^cde	19.39 ± 4.55^c
JD	40.17 ± 0.50^abc	50.96 ± 0.25^c	61.03 ± 0.38^d	20.86 ± 0.88^bcd	1.45 ± 0.25^e	15.79 ± 2.89^d
JL	40.97 ± 0.26^abc	52.28 ± 0.20^bc	63.42 ± 0.07^ab	22.45 ± 0.27^abc	3.74 ± 0.62^abcd	36.81 ± 7.95^abcd
KK	40.81 ± 1.55^abc	52.22 ± 0.79^bc	59.27 ± 0.32^ef	18.46 ± 1.23^defg	1.77 ± 0.37^de	14.91 ± 2.77^d
KP	40.09 ± 0.75^abc	52.77 ± 0.25^abc	58.76 ± 0.11^ef	18.67 ± 0.68^defg	1.81 ± 0.01^de	15.08 ± 0.20^d
KPN	40.89 ± 0.21^abc	52.99 ± 0.20^abc	59.56 ± 0.06^ef	18.66 ± 0.15d^efg	2.88 ± 0.23^cde	24.33 ± 1.78^cd
LN	42.13 ± 0.25^a	54.49 ± 0.38^a	61.75 ± 0.15^cd	19.62 ± 0.13^def	5.10 ± 0.47^ab	59.85 ± 0.96^a
LT	42.01 ± 0.02^ab	52.78 ± 0.27^abc	59.44 ± 0.048^ef	17.42 ± 0.057^fg	3.04 ± 0.43^bcde	23.93 ± 2.74^cd
MP	42.15 ± 0.20^a	52.18 ± 0.45^bc	58.87 ± 0.09^ef	16.72 ± 0.10^g	2.42 ± 0.37^cde	18.81 ± 2.85^cd
ND	40.75 ± 0.62^abc	51.94 ± 0.25^bc	58.39 ± 0.04^f	17.64 ± 0.66^efg	2.58 ± 0.31^cde	21.77 ± 2.27^cd
NDD	42.56 ± 0.26^a	52.27 ± 0.19^bc	59.06 ± 0.07^ef	16.50 ± 0.32^g	2.85 ± 0.17^cde	23.79 ± 0.99^cd
NN	42.15 ± 0.32^a	52.34 ± 0.24^bc	58.84 ± 0.08^ef	16.68 ± 0.32^g	2.78 ± 0.31^cde	23.54 ± 2.04^cd
PA	42.24 ± 0.34^a	52.34 ± 0.19^bc	59.25 ± 0.06^ef	17.01 ± 0.41^fg	2.93 ± 0.35^cde	25.36 ± 2.77^cd
SPT	42.19 ± 0.21^a	52.34 ± 0.18^bc	58.88 ± 0.03^ef	16.69 ± 0.24^g	2.91 ± 0.07^cde	23.51 ± 0.19^cd
TD	42.20 ± 0.05^a	52.78 ± 0.09^abc	62.87 ± 0.07^bc	20.67 ± 0.12^cd	4.43 ± 0.39^abc	39.18 ± 4.28^abcd
TW	41.80 ± 0.13^ab	51.71 ± 0.24^bc	59.06 ± 0.47^ef	17.25 ± 0.58^fg	3.48 ± 0.42^abcde	41.62 ± 5.36^abc
UN	41.88 ± 0.24^ab	51.40 ± 0.82^bc	59.21 ± 0.48^ef	17.33 ± 0.70^fg	3.18 ± 0.61^bcde	32.50 ± 8.39^bcd

Values are means ± SEM. Means within each column with different superscripts are significantly different (p ≤ .05) by Tukey’s test (n = 3). Abbreviations: To(r) = onset temperature of melting the retrograded starch; Tp(r) = peak temperature of melting the retrograded starch; Tc(r) = conclusion temperature of melting the retrograded starch; ∆T(r) = temperature range of melting the retrograded starch (Tc(r) – To(r)); ∆H(r) = enthalpy of melting the retrograded starch; and R% = the percentage of retrogradation.

Figure 3. The starch pasting profiles of 19 Thai indigenous rice varieties.

Table 5. Starch pasting properties of 19 Thai indigenous rice varieties.

Varieties	Pasting properties
	PTemp (°C.)	PTime (min)	PV (mPa.S)	HS (mPa.S)	BD (mPa.S)	FV (mPa.S)	SB (mPa.S)
EDPLK	76.36 ± 0.40^ab	5.4 ± 0.00^b	3173.00 ± 94.12^efghi	1591.33 ± 37.40^d	1581.66 ± 56.83^gh	4546.67 ± 66.78^b	2955.33 ± 29.38^b
EL	74.95 ± 0.31^b	5.2 ± 0.00^c	3014.67 ± 77.24^hij	1069.00 ± 20.29^j	1945.66 ± 56.95^def	2951.67 ± 39.96^e	1882.67 ± 19.84^e
ET	67.93 ± 0.54^de	4.03 ± 0.03^ef	3898.33 ± 13.64^b	1707.00 ± 11.59^c	2191.33 ± 20.34^b	2742.33 ± 15.86^e	1035.33 ± 6.69^e
JD	71.07 ± 0.25^c	5.97 ± 0.03^a	2891.67 ± 70.96^ijk	1961.33 ± 38.61^a	930.33 ± 32.63^i	4994.00 ± 76.97^a	3032.67 ± 38.52^ab
JL	75.05 ± 0.19^b	5.50 ± 0.00^b	2399.67 ± 14.85^l	1507.00 ± 8.08^d	892.67 ± 6.83^i	4243.00 ± 33.47^c	2736.00 ± 25.51^c
KK	65.26 ± 0.29^f	3.97 ± 0.03^efg	2867.67 ± 33.52^jk	1244.33 ± 12.66^gh	1623.33 ± 22.01^gh	1979.33 ± 12.81^ij	735.00 ± 2.08^ij
KP	66.37 ± 0.47^ef	4.10 ± 0.00^e	3091.33 ± 21.67^fghij	1332.00 ± 9.45^efg	1759.33 ± 12.24^fg	2089.00 ± 8.74^hi	757.00 ± 1.00^hi
KPN	68.45 ± 0.46^d	4.07 ± 0.03^e	3376.67 ± 75.29^cde	1357.33 ± 24.30^ef	2019.33 ± 52.38^bcde	2192.33 ± 52.88^gh	835.00 ± 29.57^ghi
LN	76.39 ± 0.34^ab	5.53 ± 0.03^b	3339.33 ± 57.93^defg	1259.33 ± 12.99^fgh	2080.00 ± 45.96^bcd	3575.00 ± 9.17^d	2315.67 ± 5.36^d
LT	67.47 ± 0.11^de	3.97 ± 0.03^efg	3287.67 ± 18.35^defgh	1256.00 ± 1.154^fgh	2031.67 ± 19.20^bcde	1999.67 ± 6.12^hij	743.67 ± 6.64^ij
MP	66.28 ± 0.54^ef	3.83 ± 0.03^g	3369.33 ± 34.28^cdef	1215.00 ± 12.00^hi	2154.33 ± 23.13^bc	2006.67 ± 19.60^hij	791.67 ± 9.39^ghi
ND	66.33 ± 0.11^ef	3.90 ± 0.00^fg	2631.33 ± 28.32^kl	1130.00 ± 9.29^ij	1501.33 ± 19.19^h	1799.67 ± 22.06^j	669.67 ± 14.52^j
NDD	68.07 ± 0.83^de	4.07 ± 0.06^e	4299.00 ± 70.57^a	1830.67 ± 32.37^b	2468.33 ± 50.89^a	2920.33 ± 36.77^e	1089.67 ± 9.21^f
NN	67.49 ± 0.22^de	4.00 ± 0.00^ef	2988.33 ± 47.48^kl	1385.33 ± 15.89^e	1603.00 ± 33.04^gh	2145.00 ± 31.94^ni	759.67 ± 16.27^hij
PA	68.47 ± 0.26^d	4.10 ± 0.00^e	3625.00 ± 61.02^bc	1583.00 ± 20.00^d	2042.00 ± 42.21^bcde	2486.00 ± 45.21^f	903.00 ± 28.75^g
SPT	67.66 ± 0.20^de	4.00 ± 0.00^ef	3539.67 ± 25.87^cd	1554.00 ± 6.11^d	1985.67 ± 19.83^cde	2451.67 ± 29.38^f	897.67 ± 23.51^g
TD	77.67 ± 0.30^a	5.40 ± 0.00^b	3295.33 ± 77.03^ijk	1748.00 ± 26.50^bc	1547.33 ± 51.32^h	4873.33 ± 69.78^a	3125.33 ± 43.38^a
TW	67.44 ± 0.09^de	4.70 ± 0.00^d	3063.33 ± 18.35^ghij	1317.33 ± 5.54^efgh	1746.00 ± 13.01^gh	2158.00 ± 8.50^hi	840.67 ± 3.71^ghi
UN	67.31 ± 0.15^de	4.00 ± 0.00^ef	3378.67 ± 50.23^cde	1502.33 ± 15.34^d	1876.33 ± 37.48^efg	2369.67 ± 43.19^fg	867.33 ± 30.43^gh

Values are means ± SEM. Means within each column with different superscripts are significantly different (p ≤ .05) by Tukey’s test (n = 3). Abbreviations: P_Temp = Pasting temperature; P_Time = Peak time; PV = Peak viscosity; HS = Holding strength; BD = Breakdown; FV = Final viscosity; and SB = Setback.

Figure 4. Partial-Least Squares Discriminant Analysis (PLS-DA) of measured variables. PLS-DA (a) score plot (b) loading plot and (c) VIP plot of all variables measured in this study were shown. Each of the biological replicates was individually projected onto the plane of principal components (PC) 1 and 2. The first two highest variances were observed in the PC2 and PC1, with 85.4% and 10.8% of total variance, respectively. The confidence ellipses occupy the 95% confidence intervals of the data. The colored boxes shown on Figure 4C indicate the relative values of the corresponding parameters in each rice variety.

Table 6. Pearson correlation coefficients between starch chemical composition and molecular structure and starch physicochemical properties of 19 Thai indigenous rice varieties.

Parameters	Sugar	Starch	Protein	AC	MC	C-type	B-type	A-type	d(0.5)	RC
SP	−0.145	0.045	0.043	−0.816**	0.143	0.472**	−0.473**	−.262*	−0.556**	0.786**
S	−0.136	0.027	0.453**	−0.047	−0.141	−0.140	0.025	0.330*	0.155	0.123
To(g)	0.214	0.144	0.170	0.790**	−0.079	−0.305*	0.258	0.275*	0.330*	−0.663**
Tp(g)	0.286*	0.151	0.211	0.742**	−0.119	−0.353**	0.316*	0.281*	0.373**	−0.590**
Tc(g)	0.336*	0.125	0.350**	0.518	−0.219	−0.315*	0.292*	0.228	0.321*	−0.354**
∆T(g)	0.007	−0.098	0.091	−0.707**	−0.100	0.156	−0.107	−0.197	−0.189	0.677**
∆H(g)	0.000	−0.190	−0.098	−0.571**	−0.182	0.169	−0.175	−0.082	−0.222	0.625**
To(r)	0.138	0.037	0.255	−0.226	0.114	0.576**	−0.540**	−0.403**	−0.576**	0.207
Tp(r)	0.249	0.073	0.402**	0.050	−0.163	−0.056	0.009	0.133	0.046	0.021
Tc(r)	−0.017	0.096	0.064	0.858**	−0.096	−0.496**	0.450**	0.380**	0.538**	−0.771**
∆T(r)	−0.082	0.052	−0.082	0.749**	−0.129	−0.659**	0.607**	0.486**	0.690**	−0.676**
∆H(r)	0.214	0.094	0.067	0.509**	0.190	−0.068	0.068	0.038	0.066	−0.378**
R%	0.187	0.113	0.083	0.566**	0.205	−0.108	0.111	0.054	0.116	−0.481**
Ptemp	0.182	0.177	0.131	0.873**	−0.143	−0.338*	0.294*	0.286*	0.386**	−0.758**
Ptime	0.011	0.098	0.066	0.957**	−0.157	−0.447**	0.444**	0.341**	0.557**	−0.920**
PV	0.057	−0.171	0.081	−0.394**	−0.345**	0.353**	−0.397**	−0.102	−0.391**	0.365**
HS	−0.313*	0.027	−0.006	0.199	−0.456**	0.017	−0.108	0.188	0.061	−0.299*
BD	0.253	−0.203	0.093	−0.551**	−0.098	0.374**	−0.367**	−0.226	−0.463**	0.581**
FV	−0.103	0.119	0.034	0.856**	−0.331*	−0.360**	0.299*	0.337*	0.453**	−0.840**
SB	−0.034	0.129	0.041	0.927**	−0.256	−0.417**	0.372**	0.335*	0.503**	−0.882**

Values within each column denote correlation coefficient (r). The stars (*) and (**) indicate statistically significant correlation at p ≤ .05 and p ≤ .01, respectively. Abbreviations: AC = amylose content; MC = moisture content; d(0.5) = the granule size at which 50% of all the granules by volume are smaller; RC = relative crystallinity; SP = swelling power; S = solubility; To(g) = onset temperature of gelatinization; Tp(g) = peak temperature of gelatinization; Tc(g) = conclusion temperature of gelatinization; ∆T(g) = temperature range of gelatinization (Tc(g) – To(g)); ∆H(g) = gelatinization enthalpy; To(r) = onset temperature of melting the retrograded starch; Tp(r) = peak temperature of melting the retrograded starch; Tc(r) = conclusion temperature of melting the retrograded starch; ∆T(r) = temperature range of melting the retrograded starch (Tc(r) – To(r)); ∆H(r) = enthalpy of melting the retrograded starch; R% = the percentage of retrogradation; P_Temp = Pasting temperature; P_Time = Peak time; PV = Peak viscosity; HS = Holding strength; BD = Breakdown; FV = Final viscosity; and SB = Setback.

Data availability statement

The data that support the findings of this study are available from the corresponding author, MT, upon reasonable request.