Table 5 Tension profiles of cooked noodles with different content of Garu floury rice
Sample
1)
Tension
Force (N)
Distance (mm)
Wheat
0.342±0.0127
c
-73.7±8.81
a
Control
0.239±0.0103
a
-54.0±1.65
b
GR-10
0.292±0.0006
b
-71.0±1.65
a
GR-20
0.287±0.0043
b
-66.9±1.73
a
GR-30
0.277±0.0081
b
-52.1±1.91
b
GR-40
0.229±0.0106
a
-49.3±1.34
b
The values with different superscripts within a column are significantly different (
p
<0.05) by Duncan’s multiple range test.