. 2016 Dec 17;53(12):4278–4288. doi: 10.1007/s13197-016-2423-5

Table 2.

Physical and functional properties of wheat and water chestnut flour

Sample	BD(L) (g/ml)	BD(P) (g/ml)	WAC (%)	OAC (%)	SP (g/g)	S (g/g)	Color
Sample	BD(L) (g/ml)	BD(P) (g/ml)	WAC (%)	OAC (%)	SP (g/g)	S (g/g)	L*	a*	b*
WF	0.47 ± 0.01^a	0.71 ± 0.01^a	66.44 ± 0.05^a	94.72 ± 0.05^a	7.5 ± 0.05^a	0.07 ± 0.05^a	91.42 ± 0.05^a	−0.91 ± 0.01^a	15.89 ± 0.05^a
WCF	0.52 ± 0.01^b	0.79 ± 0.01^b	102.8 ± 0.05^b	80.56 ± 0.05^b	7.95 ± 0.05^a	0.17 ± 0.05^b	85.49 ± 0.05^b	0.19 ± 0.01^b	12.99 ± 0.05^b

BD(L) loose bulk density, BD(P) packed bulk density, WAC water absorption capacity, OAC oil absorption capacity, SP swelling power, S solubility

Values in the same column with different lower letters are significantly different (P < 0.05)