Table 1.

Pasting and color properties of heat-moisture treated brown rice flours

Rice flour	Pasting properties					Color properties
	Pasting temperature (oC)	Peak viscosity (cP)	Breakdown (cP)	Setback (cP)	Final viscosity (cP)	L*	a*	b*
F-BR	87.5 ± 0.2c	662 ± 9a	255 ± 3a	892 ± 11a	1298 ± 4a	85.96 ± 0.01b	0.72 ± 0.01d	10.95 ± 0.03d
F-HMT1	88.1 ± 0.2b	331 ± 14b	1 ± 1b	546 ± 151b	726 ± 45b	86.45 ± 0.24a	1.08 ± 0.04c	11.96 ± 0.29c
F-HMT2	88.3 ± 0.0b	238 ± 6c	0 ± 1b	250 ± 11c	488 ± 16c	78.71 ± 0.14d	4.35 ± 0.03b	19.57 ± 0.12b
F-HMT3	90.2 ± 0.2a	124 ± 3d	1 ± 1b	183 ± 7c	307 ± 5d	79.02 ± 0.04c	5.36 ± 0.02a	20.84 ± 0.08a

F-BR, brown rice flour; F-HMT1, BR flour heated at 100 °C for 1 h and cooled at 4 °C for 1 h; F-HMT2, BR flour heated at 100 °C for 2 h, cooled at 4 °C for 2 h; F-HMT3, BR flour heated at 110 °C for 2 h, cooled at 4 °C for 2 h

Values followed by the different superscripts in the same column are significantly different (p < 0.05)