Table 4.
Pasting properties of rice starch substituted with different levels of guar gum.

Levels of guar gum (%)	Pasting temp. (°C)	Viscosity (RVU)
		Peak	Trough	Breakdown	Final	Setback
		Control (100% rice starch)	72.20a1)	265.79c	108.42b	157.38c	202.52d	94.10ab
5%	72.61a	462.58b	194.35a	268.23b	239.33c	44.98b
10%	61.26b	665.12a	225.23a	439.90a	317.63b	92.40ab
15%	51.06c	706.06a	237.50a	468.57a	363.33a	125.83a

Values with the same superscript within a column are not significantly different by Duncan's multiple range test (p<0.05).