Table 2.
Pasting properties of Hom Nil rice flour (HN) and Hom Mali 105 rice flour (HM).
| Rice Cultivar | Pasting Properties | ||||||
|---|---|---|---|---|---|---|---|
| Peak Viscosity (RVU) | Trough Viscosity (RVU) | Breakdown (RVU) | Final Viscosity (RVU) | Setback (RVU) | Peak Time (min) | Pasting Temperature (°C) | |
| HN | 191.5 ± 1.8 b | 116.8 ± 1.1 b | 74.6 ± 1.7 b | 257.2 ± 0.8 a | 140.3 ± 0.7 a | 5.82 ± 0.02 a | 87.8 ± 0.2 a |
| HM | 370.8 ± 1.8 a | 149.6 ± 1.6 a | 221.2 ± 2.4 a | 240.6 ± 1.4 b | 91.0 ± 0.2 b | 5.38 ± 0.02 b | 74.8 ± 0.2 b |
The results are expressed as mean ± standard error of the mean (SEM), n = 3. The different letters denote statistically significant differences in mean values. (p < 0.01) Mean values with the same superscript letters (a or b) were similar and no statistically significant differences were observed for these samples.