Table 6 Gelatinization property of rice flour (RF) and RF-protein source (PR) mixtures

Source		Gelatinization temperature (°C)			Gelatinization enthalpy (J/g)

Ingredient	Addition (dry RF basis)	Onset	Peak	End

RF		52.2±0.6^c	65.6±0.8^c	73.3±1.0^b	11.3±0.1^a
RF-PR mixture
UTFP1	10%	57.0±0.5^ab	67.4±0.0^ab	75.4±0.3^ab	7.7±0.7^b
UTFP1	20%	7.1±0.3^ab	68.2±0.3^a	76.2±0.2^ab	7.9±1.0^b
FMFP1	10%	56.5±0.3^ab	67.2±0.2^ab	75.0±0.2^ab	7.8±0.7^b
FMFP1	20%	57.4±0.5^ab	68.3±0.2^a	76.2±0.5^ab	8.0±0.2^b
UTCF1	10%	55.5±0.3^b	66.6±0.3^bc	74.5±0.3^ab	7.3±0.5^b
UTCF1	20%	57.9±1.5^a	67.3±0.0^ab	76.9±2.3^a	7.4±0.1^b
FMCF1	10%	57.8±0.2^ab	67.9±0.5^ab	75.9±0.7^ab	7.9±1.1^b
FMCF1	20%	56.9±0.2^ab	68.0±0.3^ab	75.6±0.0^ab	8.3±0.4^b

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.