Table 4 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±1.4b | 537.5±2.1a | 247.5±3.5c | 1,424.0±14.1a | 886.5±16.3a |
| RF-PR mixture | | | | | | |
| CTFP1 | 10% | 54.0±7.1cde | - | - | - | - |
| 20% | 42.5±3.5de | - | - | - | - |
| HZFP1 | 10% | 838.5±29.0b | 469.5±12.0b | 369.0±17.0b | 1,224.0±9.9b | 754.5±2.1b |
| 20% | 946.0±2.8a | 420.0±1.4c | 526.0±1.4a | 1,064.5±5.0c | 644.5±3.5c |
| CTCF1 | 10% | 56.5±0.7cd | - | - | - | - |
| 20% | 39.0±1.4de | - | - | - | - |
| HZCF1 | 10% | 35.0±4.2de | - | - | - | - |
| 20% | 15.5±6.4e | - | - | - | - |
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.