Table 3.
Functional characteristics of black and red rice starches, native and heat-moisture-modified.
| Formulation | Water Absorption (g 100 g−1) | Oil Absorption (g 100 g−1) |
Lactose-Free Milk Absorption (g 100 g−1) |
Whole Milk Absorption (g 100 g−1) |
|---|---|---|---|---|
| AP | 63.66 ± 0.11 C | 63.55 ± 0.35 C | 65.24 ± 0.31 D | 64.31 ± 0.26 D |
| APHMT | 73.53 ± 0.26 A | 72.12 ± 0.28 A | 73.58 ± 0.16 B | 73.93 ± 0.11 A |
| AV | 70.01 ± 0.18 B | 58.52 ± 0.11 D | 70.57 ± 0.09 C | 70.40 ± 0.32 C |
| AVHMT | 74.01 ± 0.29 A | 65.96 ± 0.26 B | 74.24 ± 0.27 A | 71.36 ± 0.19 B |
Note: Equal superscript capital letters in the same column indicate that the values did not differ significantly according to Tukey’s test (p > 0.05). AP—Native starch of black rice; APHMT—Modified black rice starch; AV—Native red rice starch; AVHMT—Modified red rice starch.