Table 3 Pasting characteristics of blended rice flour of ‘Baromi2’

‘Baromi2’ flour	RVU

	Peak viscosity	Trough viscosity	Breakdown	Final viscosity	Setback	Peak time (time)	Pasting temperature (°C)

0%	142.0±0.81^d	94.78±1.05^a	47.23±1.49^e	170.67±0.81^b	28.67±0.25^a	6.07±0.01^a	90.2±0.05^ab
10%	141.45±0.21^d	91.67±0.47^bc	49.78±0.35^d	167.87±0.1^c	26.42±0.15^b	6.12±0.04^ab	90.7±0.4^a
20%	144.23±0.61^c	89.37±0.9^d	54.87±1.14^c	166.48±0.86^d	22.25±0.81^c	6.12±0.04^ab	90.42±0.47^ab
30%	151.14±0.6^b	90.64±1.09^cd	60.51±1.21^b	169.48±0.67^b	18.34±0.69^d	6.14±0.07^ab	90.4±0.4^ab
50%	160.25±0.45^a	92.7±0.64^b	67.56±0.59^a	174.48±0.76^a	14.23±0.46^e	6.18±0.04^b	89.9±0.52^b

Results are expressed as mean±SD. Values with different letters in the same column are significantly different (p<0.05).