Table 2. RVA pasting properties of mung bean starch with pre-treatments and oil addition

	Peak visc. (cp)	Trough visc. (cp)	Breakdown (cp)	Final visc. (cp)	Setback (cp)	Peak time (min)	Pasting temp (°C)
Control¹⁾	3,723±17.68^c	2,496±32.53^c	1,227±14.85^b	4,833±22.63^b	2,337±55.15^b	4.57±0.05^c	73.55±0.00^b
Control+oil²⁾	3,623±7.78^d	2,519±6.36^c	1,104±14.14^c	4,917±79.90^b	2,398±73.54^ab	4.53±0.00^c	73.85±0.42^b
MHT³⁾	4,671±22.63^a	3,333±90.51^a	1,338±67.88^a	5,713±19.80^a	2,380±110.31^b	4.97±0.05^a	77.53±0.11^a
MHT+oil	4,484±2.12^b	3,164±75.66^b	1,320±73.54^ab	5,719±93.34^a	2,556±17.68^a	4.77±0.05^b	76.65±0.07^a
DHT⁴⁾	3,043±6.36^e	2,338±11.31^d	705±4.95^e	4,137±88.39^c	1,799±77.07^d	4.70±0.04^b	76.70±0.99^a
DHT+oil	3,046±24.75^e	2,098±12.73^e	948±12.02^d	4,068±40.31^c	1,970±27.58^c	4.67±0.00^b	76.75±0.00^a

Values with different superscripts in a column are significantly different (p<0.05) by Duncan’s multiple range test.
Control: raw mung bean starch.
+oil: addition of 4% soybean oil.
MHT: mung bean starch treated by microwave heat treatment.
DHT: mung bean starch treated by dry heat treatment.