Table 5 Swelling power (SP) and solubility of rice flour (RF), protein sources (PR), and RF-PR mixtures

Source		SP (g/g)	Solubility (%, d.b)

Ingredient	Addition (dry RF basis)		Soluble fraction	Total carbohydrate

RF		11.7±1.3^cde	10.7±1.1^f	10.3±1.0^de
PR
UTFP1		6.2±0.2^h	48.4±1.0^a	11.0±0.0^bcde
FMFP1		7.1±0.1^gh	39.6±0.0^b	6.2±0.2^f
UTCF1		7.3±0.7^gh	30.8±3.7^c	14.1±1.1^b
FMCF1		7.7±0.1^gh	27.4±0.6^c	13.8±1.0^bc
RF-PR mixture
UTFP1	10%	8.5±0.1^fgh	10.1±0.6^f	7.0±0.8^f
UTFP1	20%	12.9±0.4^bcd	17.0±0.3^de	13.0±0.8^bcd
FMFP1	10%	8.4±0.1^fgh	9.8±0.3^f	6.5±0.1^f
FMFP1	20%	10.7±0.2^def	14.1±0.0^def	10.7±0.7^cde
UTCF1	10%	14.1±0.3^ab	18.6±0.4^d	18.0±1.0^a
UTCF1	20%	16.6±1.1^a	17.5±0.1^de	17.2±0.2^a
FMCF1	10%	13.7±1.2^bc	14.1±0.9^def	13.5±0.9^bc
FMCF1	20%	14.5±0.2^ab	12.9±0.7^ef	12.2±1.1^bcd

Mean value of three replicate measurements; values sharing the lowercase letters within columns are not significantly different at p<0.05.
UTFP and FMFP indicate the untreated and fermented faba bean protein concentrates, respectively; UTCF and FMCF indicate the untreated and fermented chickpea flours, respectively.