The authors regret the errors in the material and methods section(2.5.3.Pasting properties).Table 3 also has errors in the standard deviation.Materials and methods Pasting properties Starch pasting properties were det...The authors regret the errors in the material and methods section(2.5.3.Pasting properties).Table 3 also has errors in the standard deviation.Materials and methods Pasting properties Starch pasting properties were determined using a Rapid Visco Analyser(RVA-TechMaster,RVA 4500;Perten Co.,Australia).Extracted yam starch samples(3.0 g dry basis)were weighed into an RVA canister and mixed with 25 mL of deionised water to form a starch slurry.The slurry was subjected to continuous stirring at a paddle speed of 80 rpm and heated from 50℃ to 95℃ at the rate of 12℃/min,held at 95℃ for 2.5 min,and subsequently cooled to 50℃ at the same rate.Pasting parameters,including peak viscosity(PV),trough viscosity(TV),breakdown viscosity(BV),final viscosity(FV),setback viscosity(SB),and pasting temperature(PT),were automatically generated and recorded by the RVA software.展开更多
文摘The authors regret the errors in the material and methods section(2.5.3.Pasting properties).Table 3 also has errors in the standard deviation.Materials and methods Pasting properties Starch pasting properties were determined using a Rapid Visco Analyser(RVA-TechMaster,RVA 4500;Perten Co.,Australia).Extracted yam starch samples(3.0 g dry basis)were weighed into an RVA canister and mixed with 25 mL of deionised water to form a starch slurry.The slurry was subjected to continuous stirring at a paddle speed of 80 rpm and heated from 50℃ to 95℃ at the rate of 12℃/min,held at 95℃ for 2.5 min,and subsequently cooled to 50℃ at the same rate.Pasting parameters,including peak viscosity(PV),trough viscosity(TV),breakdown viscosity(BV),final viscosity(FV),setback viscosity(SB),and pasting temperature(PT),were automatically generated and recorded by the RVA software.
