Table 3.

Functional properties of tarhana samples

	Cooked viscosity (cP)	Foaming capacity (mL/mL)	Foam stability (sec)	Water absorption capacity (g/g)	Oil absorption capacity (g/g)
Control	1454 ± 33.94a	0.40 ± 0.04c	0.80 ± 0.06c	0.75 ± 0.03c	1.84 ± 0.06bc
15 % RSa	1210 ± 25.46b	0.44 ± 0.06c	0.83 ± 0.04bc	0.91 ± 0.03b	1.95 ± 0.07b
30 % RSa	895 ± 28.28c	0.61 ± 0.04b	0.88 ± 0.04abc	0.90 ± 0.04b	2.18 ± 0.04a
45 % RSa	795 ± 21.21d	0.89 ± 0.06a	0.92 ± 0.03ab	1.12 ± 0.03a	2.27 ± 0.03a
15 % RSb	776 ± 29.70d	0.43 ± 0.04c	0.83 ± 0.04bc	0.71 ± 0.04c	1.80 ± 0.04c
30 % RSb	288 ± 19.80e	0.47 ± 0.06c	0.83 ± 0.04bc	0.91 ± 0.03b	1.78 ± 0.04c
45 % RSb	166 ± 21.21f	0.50 ± 0.04bc	0.95 ± 0.06a	0.90 ± 0.01b	1.75 ± 0.06c

Means with same letter within column are not significantly different (p < 0.05). RS: Resistant starch