Table 2 Pasting properties of rice flours and their 1:1 blends
| Sample | | Viscosity (RVU) | Pasting temp (°C) |
| Peak | Trough | Break-down | Setback | Final |
| SM2) | - | 588.25±8.49a1) | 368.46±6.89a | 219.79±1.59b | 225.04±20.92a | 593.50±14.02a | 76.65±0.00a |
| HA3) | - | 526.96±3.48b | 256.83±1.18c | 270.13±4.66a | 129.08±0.59bc | 385.92±1.77c | 70.13±0.04d |
| MY4) | - | 291.21±14.20d | 133.17±6.13e | 158.04±0.87c | 37.75±0.94 | 170.92±7.07e | 70.23±0.04d |
| SM-HA | MV5) | 585.46±14.38a | 324.33±7.83b | 261.13±6.54a | 199.38±0.04a | 523.71±7.88b | 74.18±0.02b* |
| PV6) | 557.60±4.23 | 312.65±2.02 | 244.96±2.21 | 177.06±7.60 | 489.71±5.58 | 73.39±0.01 |
| SM-MY | MV | 370.17±8.42c*7) | 255.92±7.92c | 114.25±0.50d* | 138.54±2.13b* | 394.46±10.04c* | 72.63±0.03c* |
| PV | 439.73±8.02 | 250.81±4.60 | 188.92±3.42 | 131.40±7.06 | 382.21±2.46 | 73.44±0.01 |
| HA-MY | MV | 360.33±4.17c* | 202.54±6.71d | 157.79±2.54c* | 99.75±1.67c* | 302.29±8.38d* | 70.23±0.13d |
| PV | 409.08±6.25 | 195.00±1.75 | 214.08±4.50 | 83.42±0.12 | 278.42±1.88 | 70.18±0.02 |
1)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).