56
5.4 Endothermic enthalpy
Univariate Analysis of Variance
Tests of Between-Subjects Effects
Dependent Variable:VAR00004 Source
Type III Sum of Squares
df Mean Square
F Sig.
Corrected Model 49.499
a
9 5.500
51.989 .000
Intercept 135.979
1 135.979
1.285E3 .000
endothermic_enthalpy 49.499
9 5.500
51.989 .000
Error 2.116
20 .106
Total 187.594
30 Corrected Total
51.615 29
a. R Squared = .959 Adjusted R Squared = .941
Post Hoc Tests endothermic_enthalpy
Homogeneous Subsets
VAR00004
Duncan endothermic_enthalpy
N Subset
1 2
3 4
Ratio 95:5 peak 1 3
.6067 Ratio 90:10 peak 1
3 .6933
Ratio 97.5:2.5 peak 1 3
.7200 Ratio 92.5:7.5 peak 1
3 .8500
Rice flour peak 1 3
1.5633 Ratio 97.5:2.5 peak 2
3 3.0300
Ratio 92.5:7.5 peak 2 3
3.2700 Ratio 95:5 peak 2
3 3.2867
Ratio 90:10 peak 2 3
3.3267 Rice flour peak 2
3 3.9433
Sig. .412
1.000 .319
1.000 Means for groups in homogeneous subsets are displayed.
Based on observed means. The error term is Mean SquareError = .106.
57
Appendix 6. Result of pasting properties analysis
Sample replication
Peak RVU Trough
RVU Breakdown
RVU Final
Visc. RVU
Setback RVU
Peak Time
Min Pasting
Temp.
o
C SRF 1
404.00 210.70
193.30 261.20
50.50 3.60
67.10 SRF 2
381.30 197.30
184.00 251.50
54.20 3.67
67.00 SRF 3
380.30 199.80
180.50 250.10
50.30 3.67
67.75 Mean
388.53 202.60
185.93 254.27
51.67 3.64
67.28 SD
13.40 7.13
6.62 6.05
2.20 0.04
0.41 MF 90:10 1
304.70 243.10
61.60 453.90
210.80 6.20
78.30 MF 90:10 2
289.40 241.70
47.70 434.00
192.30 6.33
80.70 MF 90:10 3
294.70 250.10
44.60 430.20
180.10 6.27
80.60 Mean
296.27 244.97
51.30 439.37
194.40 6.27
79.87 SD
7.77 4.50
9.05 12.73
15.46 0.07
1.36 RF 1
277.00 232.20
44.80 461.60
229.40 6.07
80.55 EF 2
271.70 234.90
36.80 451.90
217.00 6.27
80.70 RF 3
283.30 251.80
31.50 444.60
192.80 6.40
81.40 Mean
277.33 239.63
37.70 452.70
213.07 6.24
80.88 SD
5.81 10.62
6.70 8.53
18.61 0.17
0.45 PF 1
58.50 50.90
7.60 69.60
18.70 5.60
82.20 PF 2
57.10 51.40
5.70 70.60
19.20 5.60
81.45 PF 3
47.20 43.90
3.30 61.00
17.10 5.67
83.15 Mean
54.27 48.73
5.53 67.07
18.33 5.62
82.27 SD
6.16 4.19
2.15 5.28
1.10 0.04
0.85 MF 95:5 1
291.60 233.00
58.60 461.70
228.70 6.00
79.90 MF 95:5 2
293.60 235.10
58.50 462.70
227.60 6.07
79.80 MF 95:5 3
285.90 236.80
49.10 440.10
203.30 6.20
81.40 Mean
290.37 234.97
55.40 454.83
219.87 6.09
80.37 SD
4.00 1.90
5.46 12.77
14.36 0.10
0.90 MF 92.5:7.5 1
295.00 234.80
60.20 463.40
228.60 5.87
80.60 MF 92.5:7.5 2
287.50 228.40
59.10 447.10
218.70 6.00
79.75 MF 92.5:7.5 3
284.30 234.70
49.60 426.90
192.20 6.33
81.45 Mean
288.93 232.63
56.30 445.80
213.17 6.07
80.60 SD
5.49 3.67
5.83 18.28
18.82 0.24
0.85
58 MF 97.5:2.5 1
277.70 228.80
48.90 449.80
221.00 6.13
81.40 MF 97.5:2.5 2
281.20 226.90
54.30 461.70
234.80 6.07
79.10 MF 97.5:2.5 3
283.70 234.80
48.90 452.10
217.30 6.20
80.60 Mean
280.87 230.17
50.70 454.53
224.37 6.13
80.37 SD
3.01 4.12
3.12 6.31
9.22 0.07
1.17 PF: pea flour, SRF: sticky rice flour, RF: rice flour, MF: mixture of rice flour and sticky rice flour
59
Appendix 7. Result of textural properties analysis experiment II
Parameter Commercial
pea cake Experimental
pea cake Commercial
rice cake Experimental
rice cake Experimental
rice cake 97.5:2.5 Experimental
rice cake 95:5 Experimental rice
cake 92.5:7.5 Experimental
rice cake 90:10
Hardness g 247.95
269.43 165.07
151.66 107.70
118.61 107.47
70.63 273.73
283.23 162.57
148.48 108.61
114.06 83.95
75.06 277.23
262.65 157.23
169.16 139.51
109.86 104.40
62.33 252.47
265.48 147.57
148.03 123.26
132.24 95.20
70.75 249.42
258.92 159.50
147.12 138.60
100.54 93.27
69.86 Mean
260.16 267.94
158.39 152.89
123.53 115.06
96.86 69.73
SD 14.13
9.37 6.74
9.25 15.46
11.69 9.38
4.61 Adhesiveness
g.sec -68.60
-49.08 -46.94
-49.33 -88.27
-82.71 -71.15
-99.58 -67.77
-52.08 -46.47
-38.05 -68.26
-81.36 -89.65
-74.93 -70.53
-47.32 -46.88
-51.73 -81.12
-93.60 -80.61
-86.70 -61.50
-53.27 -30.86
-72.54 -61.32
-77.65 -92.90
-96.38 -63.58
-42.07 -42.90
-57.62 -55.86
-62.28 -69.64
-71.55 Mean
-66.39 -48.76
-42.81 -53.85
-70.97 -79.52
-80.79 -85.83
SD 3.73
4.42 6.89
12.63 13.52
11.32 10.52
12.49
Springiness 0.95
0.97 0.93
0.94 0.86
0.85 0.91
0.82 0.95
0.97 0.93
0.95 0.90
0.89 0.86
0.82 0.95
0.96 0.92
0.94 0.91
0.86 0.89
0.80 0.95
0.96 0.91
0.92 0.92
0.91 0.86
0.83 0.94
0.96 0.92
0.90 0.94
0.89 0.88
0.84 Mean
0.95 0.96
0.92 0.93
0.91 0.88
0.88 0.82
SD 0.00
0.00 0.01
0.02 0.03
0.02 0.02
0.01
60 Cohesiveness
0.94 0.90
0.95 0.84
0.88 0.81
0.85 0.89
0.95 0.90
0.92 0.87
0.89 0.85
0.76 0.86
0.94 0.89
0.93 0.89
0.90 0.87
0.86 0.85
0.95 0.90
0.93 0.80
0.78 0.85
0.86 0.89
0.94 0.90
0.93 0.78
0.85 0.87
0.82 0.86
Mean 0.94
0.90 0.93
0.84 0.86
0.85 0.83
0.87 SD
0.00 0.00
0.01 0.04
0.05 0.02
0.04 0.02
Gumminess 233.17
242.48 156.83
127.68 94.91
96.44 91.31
62.59 259.00
255.42 149.82
128.46 96.87
97.41 64.17
64.24 260.63
234.94 146.09
149.92 125.11
95.61 89.38
53.10 239.05
237.72 137.79
118.98 96.59
111.74 81.60
62.86 234.53
233.53 148.38
114.81 118.11
87.16 76.65
59.73 Mean
245.27 240.82
147.78 127.97
106.32 97.67
80.62 60.50
SD 13.46
8.85 6.88
13.57 14.20
8.86 10.94
4.45
Chewiness 221.75
234.22 145.56
120.37 81.79
82.20 83.04
51.15 246.74
246.96 139.34
122.13 87.29
86.37 55.04
52.94 247.94
225.25 133.94
141.32 113.52
82.01 79.84
42.63 225.90
228.67 125.39
108.88 89.00
101.73 70.12
51.94 221.10
224.77 136.09
103.22 110.66
77.57 67.16
50.26 Mean
232.69 231.97
136.06 119.18
96.45 85.97
71.04 49.79
SD 13.51
9.19 7.40
14.67 14.56
9.34 11.11
4.12 Values in the parentheses indicate the ratio between rice flour and sticky rice flour in the cake
61
Appendix 8. Result of color properties analysis experiment II
le Measurement L value a value b value
Pee cake 1
64.26 -1.45
13.36 2
64.81 -1.45
13.40 3
64.37 -1.23
13.54 4
64.21 -1.27
13.46 5
64.39 -1.25
14.10 Mean
64.41 -1.33
13.57 SD
0.24 0.11
0.30
Rice cake 1
57.43 -2.97
2.69 2
57.39 -2.96
2.57 3
57.44 -3.00
2.65 4
57.44 -2.99
2.72 5
57.42 -2.99
2.77 Mean
57.42 -2.98
2.68 SD
0.02 0.02
0.08
Rice cake 97.5:2.5 1
56.21 -3.07
2.42 2
56.06 -3.10
2.31 3
56.29 -3.06
2.38 4
56.05 -3.05
2.28 5
55.91 -3.01
2.13 Mean
56.10 -3.06
2.30 SD
0.15 0.03
0.11
Rice cake 95:5 1
55.72 -2.87
2.40 2
55.70 -2.90
2.41 3
55.69 -2.87
2.29 4
55.57 -2.84
2.33 5
55.73 -2.91
2.32 Mean
55.68 -2.88
2.35 SD
0.06 0.03
0.05
Rice cake 92.5:7.5 1
57.07 -2.96
2.50 2
57.10 -2.92
2.42 3
57.00 -2.97
2.33 4
57.03 -2.96
2.35 5
57.04 -2.95
2.32 Mean
57.05 -2.95
2.38 SD
0.04 0.02
0.08
Rice cake 90:10 1
56.29 -3.08
2.20 2
56.18 -3.04
2.15 3
56.24 -3.02
2.08 4
56.14 -3.05
2.42 5
55.68 -3.02
2.36 Mean
56.11 -3.04
2.24 SD
0.24 0.02
0.14 Values in the parentheses indicate the ratio between rice flour and sticky rice flour in the cake
62
Appendix 9. Result of in vitro starch digestibility analysis experiment II
Sample Replication
TS g100g
RS g100g
RS TS
NRS g100g
NRS TS
Pea Cake 1
40.92 3.95
9.65 36.97
90.35 2
41.78 4.01
9.59 37.78
90.41 Rice Cake
100:0 1
71.63 0.44
0.61 71.20
99.39 2
75.13 0.35
0.47 74.77
99.53 Rice cake
97.5:2.5 1
71.18 0.37
0.51 70.81
99.49 2
71.85 0.37
0.52 71.48
99.48 Rice cake
95.0:5 1
77.93 0.34
0.44 77.59
99.56 2
77.80 0.36
0.46 77.44
99.54 Rice cake
92.5:7.5 1
80.00 0.32
0.40 79.67
99.60 2
81.05 0.33
0.41 80.72
99.59 Rice cake
90.0:10 1
82.00 0.27
0.33 81.73
99.67 2
83.00 0.28
0.34 82.72
99.66 Values in the parentheses indicate the ratio between rice flour and sticky rice flour in the cake
Appendix 10. ANOVA and Duncan`s test results for in vitro starch digestibility experiment II
10.1 Total starch
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