Table 1.

RVA parameters of potato starch (PS), wheat gluten (WG), and PS–WG composites with different starch fractions

Samples	Peak (cP)	Trough (cP)	Breakdown (cP)	Final viscosity (cP)	Setback (cP)	Peak time (min)	Pasting temperature (°C)
100%WG	209.50 ± 150.61c	9.50 ± 0.71d	200.00 ± 151.32b	12.50 ± 4.95f	3.00 ± 5.66e	1.07 ± 0.00c	N.D
80%WG + 20%PS	52.50 ± 9.19c	45.00 ± 7.07d	7.50 ± 2.12c	76.50 ± 10.61f	31.50 ± 3.54de	6.97 ± 0.05a	N.D
70%WG + 30%PS	120.50 ± 7.78c	99.00 ± 8.49d	21.50 ± 0.71bc	176.50 ± 4.95e	77.50 ± 3.54cde	7.00 ± 0.00a	N.D
60%WG + 40%PS	227.00 ± 12.73c	198.50 ± 12.02cd	28.50 ± 0.71bc	304.50 ± 17.68d	106.00 ± 5.66cd	7.00 ± 0.00a	N.D
50%WG + 50%PS	373.00 ± 2.83b	331.50 ± 9.19c	41.50 ± 6.36bc	494.00 ± 1.41c	162.50 ± 7.78c	7.00 ± 0.00a	N.D
40%WG + 60%PS	592.00 ± 7.07b	538.50 ± 7.78b	53.50 ± 0.71bc	839.50 ± 6.36b	301.00 ± 1.41b	7.00 ± 0.00a	87.65 ± 0.07a
100%PS	5,168.00 ± 335.17a	3,578.50 ± 208.60a	1589.50 ± 126.57a	4,057.50 ± 102.53a	479.00 ± 106.07a	5.60 ± 0.00b	66.75 ± 0.07b

Different superscript letters in each column indicate significant differences (p < .05).

N.D, Not detected.