Table 1 Swelling power and water solubility values of rice flours and their 1:1 blends
| Sample | | Swelling power (g/g) | Water solubility (%) | Apparent amylose 60 content (AAC) (%) |
| 60°C | 80°C | 60°C | 80°C |
| SM2) | - | 3.26±0.11a1) | 6.42±0.04c | 2.50±3.54a | 5.00±0.00c | 26.9±0.5a |
| HA3) | - | 4.20±0.00a | 6.93±0.11c | 0.00±0.00a | 6.67±2.89c | 17.1±0.8b |
| MY4) | - | 3.45±0.13a | 13.75±0.82a | 5.00±0.00a | 43.33±2.89a | 5.5±0.6c |
| SM-HA | MV5) | 4.13±0.23a | 6.49±0.10c | 2.50±3.54a | 3.33±2.36c | - |
| PV6) | 3.73±0.06 | 6.68±0.07 | 1.25±1.25 | 5.83±1.18 | - |
| SM-MY | MV | 3.50±0.29a | 9.35±0.46b*7) | 5.00±0.00a | 13.33±2.36b* | - |
| PV | 3.36±0.01 | 10.09±0.43 | 3.75±.1.25 | 24.17±1.18 | - |
| HA-MY | MV | 3.76±0.08a | 9.34±0.28b* | 5.00±0.00a | 18.33±2.36b* | - |
| PV | 3.83±0.07 | 10.34±0.42 | 2.50±0.00 | 25.00±2.04 | - |
The values represent mean ± SD for three experiments.
2)SM: Saemimyeon
3)HA: Hanareum No. 4
4)MY: Milyang No. 328
5)MV: Measured value
6)PV: Predicted arithmetic average value of each rice flour.
7)The maker (*) indicates significant difference between the MV and PV by t-test. (p<0.05)
a-cValues in the same column with different letters superscripts are significantly different by Tukey’s multiple range test. (p<0.05)