Table 3. Pasting properties of commercial rice noodles.
| Rice noodles | Peak viscosity (cP) | Trough viscosity (cP) |
Breakdown (cP) |
Final viscosity (cP) |
Setback (cP) |
|---|---|---|---|---|---|
| White | |||||
| A | 1,951.6 ±43.80b | 1,244.4 ±20.79b | 700.2 ±9.27b | 3,386.8 ±61.00b | 2,108.0 ±51.18b |
| B | 2,038.6 ±33.62a | 1,501.0 ±15.80a | 589.4 ±9.53c | 4,009.2 ±17.14a | 2,512.8 ±40.75a |
| C | 2,082.0 ±20.97a | 1,270.0 ±13.21b | 810.0 ±8.69a | 2,586.8 ±20.35c | 1,302.2 ±14.36c |
| D | 1,911.2 ±18.35b | 1,265.2 ±19.85b | 449.6 ±7.37d | 2,606.4 ±54.98c | 1,126.0 ±18.31d |
| H | 1,519.2 ±26.48c | 1,082.4 ±14.93c | 455.4 ±5.80d | 2,311.4 ±16.32d | 1,264.4 ±14.70c |
| Color | |||||
| E | 212.0 ±5.13C | 151.4 ±5.60A | 57.8 ±6.36C | 774.6 ±26.41A | 504.4 ±18.96A |
| F | 270.4 ±5.51A | 140.0 ±7.29B | 129.6 ±4.79A | 455.0 ±40.10C | 315.0 ±19.21C |
| G | 230.4 ±3.75B | 148.6 ±6.73B | 79.2 ±6.21B | 528.6 ±11.30B | 371.8 ±27.58B |
Notes.
Means of triplication ± standard deviation. a–d, A–C Superscript letters for white and colored rice noodles, the same superscript letters in a column are not significantly different at p < 0.05 level.