Amylose content CONCLUSIONS AND RECOMMENDATIONS

50 Appendix 3. ANOVA and Duncan`s test results for chemical composition

3.1 Amylose content

Univariate Analysis of Variance Tests of Between-Subjects Effects Dependent Variable:VAR00005 Source Type III Sum of Squares df Mean Square F Sig. Corrected Model 15.537 a 4 3.884 1.124E3 .000 Intercept 8471.616 1 8471.616 2.451E6 .000 amylose_content 15.537 4 3.884 1.124E3 .000 Error .017 5 .003 Total 8487.170 10 Corrected Total 15.555 9 a. R Squared = .999 Adjusted R Squared = .998 Post Hoc Tests amylose_content Homogeneous Subsets VAR00005 Duncan amylose_content N Subset 1 2 3 4 5 Ratio 90:10 2 27.4788 Ratio 92.5:7.5 2 28.1225 Ratio 95:5 2 29.2370 Ratio 97.5:2.5 2 29.6174 Ratio 100:0 2 31.0745 Sig. 1.000 1.000 1.000 1.000 1.000 Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean SquareError = .003. 51 Appendix 4. Result of thermal properties analysis Sample Peak Replication To o C Tp o C Tc o C MC ΔH mJ from thermogram ΔH Jg Mean SD PF 1 1 67.61 73.16 78.32 7.13 8.72 3.16 3.29 0.33 2 72.33 73.37 74.74 7.13 10.05 3.66 3 67.63 73.16 78.27 7.13 8.56 3.04 SRF 1 1 58.62 65.9 74.07 9.39 25.01 9.17 10.43 1.16 2 58.46 65.57 75.04 9.39 31.09 11.44 3 58.54 65.48 74.38 9.39 29.35 10.69 RF 1 1 63.19 67.57 71.4 10.08 6.55 2.35 1.56 0.71 2 62.09 66.33 69.39 10.08 1.8 0.97 3 61.91 66.71 70.33 10.08 3.69 1.37 2 1 73.1 76.73 82.47 10.08 9.08 3.34 3.94 0.61 2 72.07 75.9 79.82 10.08 10.56 3.93 3 72.17 76.2 81.02 10.08 12.29 4.56 MF 97.5:2.5 1 1 66.83 70.08 72.45 10.44 1.8 0.65 0.72 0.06 2 65.7 69.81 72.62 10.44 2.02 0.75 3 66.08 69.98 73.19 10.44 2.05 0.76 2 1 73.47 76.24 80.19 10.44 7.92 2.85 3.03 0.18 2 73.26 76.39 80.91 10.44 8.7 3.22 3 73.4 76.47 80.88 10.44 8.2 3.02 MF 95:5 1 1 66.75 69.82 72.12 10.33 1.68 0.61 0.61 0.01 2 67 70.1 72.47 10.33 1.63 0.61 3 67.21 69.9 72.51 10.33 1.62 0.60 2 1 73.2 76.22 80.13 10.33 9.65 3.53 3.29 0.22 2 73.51 76.52 81.49 10.33 8.37 3.11 3 73.36 76.22 80.03 10.33 8.69 3.22 52 MF 92.5:7.5 1 1 66.11 69.82 72.57 10.07 2.31 0.84 0.85 0.05 2 65.52 69.83 72.46 10.07 2.19 0.81 3 65.9 69.74 72.53 10.07 2.45 0.90 2 1 73.45 76.4 80.67 10.07 9.23 3.35 3.27 0.22 2 73.49 76.57 81.67 10.07 8.17 3.02 3 73.42 76.4 80.68 10.07 9.35 3.44 MF 90:10 1 1 65.89 69.91 72.32 10.08 2.13 0.77 0.69 0.18 2 66.46 69.74 72.21 10.08 2.22 0.82 3 67.39 69.9 72.15 10.08 1.33 0.49 2 1 73.26 76.48 80.85 10.08 8.87 3.22 3.33 0.11 2 73.3 76.4 80.43 10.08 8.99 3.31 3 73.29 76.4 80.52 10.08 9.34 3.45 PF: pea flour, SRF: sticky rice flour, RF: rice flour, MF: mixture of rice flour and sticky rice flour 53 Appendix 5. ANOVA and Duncan`s test results for thermal properties

5.1 Onset temperature To