Table 3 Gelatinization property of rice flour (RF) and RF-protein source (PR) mixtures

Source		Gelatinization temperature (℃)			Gelatinization enthalpy (J/g)

Ingredient	Addition (dry RF basis)	Onset	Peak	End

RF		54.7±0.7^c	65.9±0.6^c	74.1±0.5^b	10.5±0.4^a
RF-PR mixture
CTFP1	10%	58.6±0.2^ab	68.9±0.4^ab	77.2±0.9^a	7.2±0.7^b
CTFP1	20%	59.1±0.5^ab	69.3±0.1^ab	77.0±0.0^a	7.2±0.6^b
HZFP1	10%	57.8±1.8^b	68.8±1.2^ab	76.2±1.4^a	8.6±0.7^b
HZFP1	20%	57.8±1.0^b	68.9±0.4^ab	76.3±0.3^a	8.8±0.3^b
CTCF1	10%	58.9±0.4^ab	68.7±0.7^ab	76.6±0.5^a	7.1±0.6^b
CTCF1	20%	59.9±1.4^ab	69.7±0.9^ab	77.3±0.9^a	6.9±0.6^b
HZCF1	10%	59.4±0.3^ab	69.1±0.3^ab	76.8±0.2^a	7.1±0.5^b
HZCF1	20%	62.9±0.4^a	71.6±0.2^a	78.6±0.0^a	5.2±0.1^c

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.