. 2021 Jan 28;7(1):e06052. doi: 10.1016/j.heliyon.2021.e06052

Table 4.

Texture profile of the rice-soy pasta.

Sample	Hardness (N)	Cohesiveness	Gumminess (g)	Springiness (mm)	Chewiness (g x mm)
RP	4.96^a	0.66^c	334^d	1.25^a	417^a
10%SRP	4.74^b	0.70^c	339^d	1.11^b	376^b
15%SRP	4.16^c	0.83^b	352^d	1.05^b	370^c
20%SRP	4.07^c	0.97^b	403^c	0.93^c	375^d
25%SRP	3.22^d	1.15^a	378^b	0.90^c	340^e
30%SRP	3.08^e	1.50^a	471^a	0.71^d	334^a

Means with different superscript along the same column are significantly different (P < 0.05).

Sample codes are as defined in Table 2.

RP = Rice:Tapioca (80:20), 10%SRP = Rice:Tapioca:Soybeans Pasta (70:20:10), 15%SRP = Rice:Tapioca: Soybeans Pasta (70:20:15), 20%SRP = Rice:Tapioca:Soybeans Pasta (70:20:20), 25%SRP = Rice:Tapioca:Soybeans Pasta (70:20:25), 30%SRP = Rice:Tapioca:soy Soybeans Pasta (70:20:30).