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.
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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