. 2023 Nov 22;12(23):4222. doi: 10.3390/foods12234222

Table 5.

Texture of native and modified black and red rice starch samples.

Formulation	Parameter
Formulation	Firmness (N)	Gumminess (N)	Cohesiveness	Adhesiveness (N.m)
AP	0.52 ± 0.02 ^A	0.42 ± 0.02 ^A	0.74 ± 0.01 ^A	0.49 ± 0.02 ^A
AP_HMT	0.46 ± 0.02 ^B	0.37 ± 0.02 ^B	0.68 ± 0.02 ^B	0.47 ± 0.02 ^A
AV	0.41 ± 0.02 ^C	0.30 ± 0.02 ^C	0.63 ± 0.01 ^C	0.41 ± 0.02 ^B
AV_HMT	0.34 ± 0.01 ^D	0.22 ± 0.02 ^D	0.52 ± 0.03 ^D	0.35 ± 0.01 ^C

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 black rice starch; AP_HMT—Modified black rice starch; AV—Red rice native starch; AV_HMT—Modified red rice starch.