Table 2 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		11.5±1.2^b	10.4±0.9^j	9.2±1.0^e
PR
CTFP1		6.2±0.0^cd	41.8±0.4^g	19.7±0.3^d
HZFP1		4.7±0.3^cde	54.8±3.4^f	14.6±1.5^de
CTCF1		5.3±0.0^cde	67.3±1.2^e	53.5±3.0^c
HZCF1		3.9±0.0^e	72.7±0.0^cd	58.1±0.6^bc
RF-PR mixture
CTFP1	10%	12.2±0.3^ab	68.2±0.3^de	67.7±2.4^ab
CTFP1	20%	12.1±0.8^ab	70.6±1.2^de	67.7±1.5^ab
HZFP1	10%	13.0±0.1^ab	14.1±0.3ⁱ	8.3±0.6^e
HZFP1	20%	14.2±0.5^a	17.2±0.5^h	13.0±0.6^de
CTCF1	10%	5.4±1.5^cde	79.2±0.4^ab	68.7±6.8^a
CTCF1	20%	6.9±0.2^c	75.6±0.2^bc	67.2±2.5^ab
HZCF1	10%	6.3±0.1^c	79.8±0.1^ab	76.7±1.4^a
HZCF1	20%	3.9±0.2^de	81.0±1.5^a	77.5±3.6^a

Mean value of three replicate measurements; values sharing the lowercase letters within columns are not significantly different at p<0.05.
¹CTFP and HZFP indicate the control and protease-hydrolyzed faba bean protein concentrates, respectively; CTCF and HZCF indicate the control and protease-hydrolyzed chickpea flours, respectively.