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. 2011 Jul 15;50(6):1179–1185. doi: 10.1007/s13197-011-0451-8

Table 3.

Swelling power (g sample/g water) of cassava starch and soy protein concentrate blends

Blend ratio	Temperature (°C)
Cassava starch: soy protein	60	70	80	90
100 : 0	3.3^b ± 0.07	11.7^f ± 0.14	19.0^f ± 0.25	25.0^f ± 0.14
90 : 10	3.3^b ± 0.05	13.0^e ± 0.56	21.6^e ± 0.10	29.5^e ± 0.29
80 : 20	3.6^ab ± 0.01	14.0^d ± 0.08	25.1^d ± 0.19	33.1^d ± 0.11
70 : 30	3.8^a ± 0.05	15.3^c ± 0.32	28.4^c ± 0.50	37.4^c ± 0.42
60 : 40	4.1^a ± 0.21	18.0^b ± 0.45	29.6^b ± 0.13	38.9^b ± 0.07
50 : 50	4.3^a ± 0.13	19.5^a ± 0.56	36.8^a ± 0.20	50.2^a ± 0.42

Mean values and standard deviation of triplicate determinations

Mean values with different superscript in a column are significantly (p ≤ 0.05) different from each other