Table 2 Morphological and physicochemical characterization of starches isolated from chestnuts starch, kudzu root starch and Chinese yam starch (Guo et al., 2019; Wang et al., 2018b)

Moisture (%)

13.5 ± 0.3^a

10.91 ± 0.37^b

11.35 ± 0.21^b

Protein (%)

0.23 ± 0.04

Fat (%)

0.16 ± 0.02

Ash (%)

0.14 ± 0.08^a

Amylose (%)

34.17 ± 0.48^a

23.34 ± 0.77^b

22.23 ± 0.87^b

Color parameters

L*

101.95 ± 0.54^a

94.34 ± 0.3^b

87.61 ± 0.28^c

a*

1.71 ± 0.02^a

1.23 ± 0.16^b

0.25 ± 0.01^bc

b*

-7.50 ± 0.17^a

-0.94 ± 0.07^b

1.13 ± 0.02^c

Swelling power (g/g)

0.19 ± 0.001^a

2.34–13.42

10.21 ± 0.49^b

Water solubility index (g/100 g)

10.52 ± 0.06

–

–

Water retention capacity (g/g)

0.92 ± 0.02

–

–

Solubility (%)

–

0.59–3.72

19.44 ± 0.49

Thermal parameters

To (°C)

62.84 ± 0.18^a

66.93 ± 0.85^b

63.65 ± 0.24 ^a

Tp (°C)

67.31 ± 0.26^a

91.82 ± 0.78^a

80.13 ± 0.21^b

Tc (°C)

71.68 ± 0.31^a

83.71 ± 0.55^b

95.27 ± 0.16^c

ΔH (J/g)

0.65 ± 0.00^a

15.57 ± 0.325^b

8.59 ± 0.24^bc

Particle size (μm)

1.2—517.2

10.09 ± 0.29

8–25

Particle shape

Oval to spherical shape, elliptical

spherical, hemispherical and polygonal

Polygonal, elliptical

Pasting parameters

PT (°C)

71.82 ± 0.03^a

86.55 ± 0.12^a

78.30 ± 0.05^b

PV (cP)

4375.33 ± 50.81^a

4585 ± 10^b

4453 ± 96^a

TV (cP)

3057.33 ± 85.33^a

2644 ± 9^b

2127 ± 51^b

BD (cP)

1318.00 ± 40.63^a

1944 ± 11^b

2325 ± 45^c

FV (cP)

4447.00 ± 80.57^a

4372 ± 15^b

3654 ± 93^c

SB (cP)

1389.67 ± 24.11^a

1736 ± 6^b

1526 ± 41^ac