Table 7 Pasting viscosity parameters of rice flour (RF) and RF-protein source (PR) mixtures

Source		Pasting viscosity (mPa․s)
Ingredient	Addition (dry RF basis)	Peak	Trough	Breakdown	Final	Setback
RF		812.0±1.4e	537.5±2.1d	247.5±3.5e	1424.0±14.1d	886.5±16.3de
RF-PR mixture
UTFP1	10%	871.5±19.1de	536.0±1.4d	335.5±17.7cd	1373.0±14.1d	837.0±12.7ef
	20%	917.0±7.1cd	544.0±8.5d	373.0±1.4bc	1328.0±11.3d	784.0±2.8f
FMFP1	10%	893.5±12.0d	572.5±17.7cd	321.0±5.7d	1414.5±17.7d	842.0±0.0ef
	20%	979.0±25.5bc	594.5±13.4bcd	384.5±12.0b	1402.0±17.0d	807.5±3.5f
UTCF1	10%	986.0±9.9b	613.0±0.0bc	373.0±9.9bc	1550.0±22.6c	937.0±22.6cd
	20%	1182.5±2.1a	696.5±174.7a	486.0±15.6a	1658.5±13.4b	962.0±4.2c
FMCF1	10%	984.5±4.9bc	617.0±11.3bc	367.5±6.4bc	1691.5±29.0b	1074.5±40.3b
	20%	1130.0±36.8a	655.0±33.9ab	475.0±2.8a	1814.0±59.4a	1159.0±25.5a

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.