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. 2020 Feb 7;5:100078. doi: 10.1016/j.fochx.2020.100078

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© 2020 The Authors

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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Fig. 3 — Swelling Power of composite flours made with different doses of PulseON®. Values are mean of triplicate analyses with error bars as SD. There was no significant difference between composite flours in SP measured after 1 min incubation at 23 °C (F_4,14 = 2.255, p = 0.135, ANOVA). SP of composite flours was higher after samples had been hydrothermally processed for 30 min at 95 °C, and for the latter SP values decreased significantly with increasing dose of PulseON® (F_4,14 = 131.341, p < 0.001, ANOVA). Different superscript letters indicate significant differences (Tukey’s b post hoc test, p < 0.05). Dashed lines represent the theoretical values that would be expected based on the swelling power and ratio of ingredients in each composite flour.