Table 5.
Pasting properties of cream soup samples containing rice starch and guar gum.

Ratio (%)1)	Pasting temp. (°C)	Viscosity (RVU)
		Peak	Trough	Breakdown	Final	Setback
		5.0 : 0	84.45a2)	128.47d	84.30c	44.17c	179.78c	95.47b
4.5 : 0.5	83.37ab	149.75c	93.25c	56.50b	190.25c	97.00b
4.0 : 1.0	81.00bc	172.97b	106.30b	66.67b	214.67b	108.36a
3.5 : 1.5	79.88c	208.19a	124.72a	83.47b	241.25a	116.53a

The ratios of starch:guar gum in soup formulations.
Values with the same superscript within a column are not significantly different by Duncan's multiple range test (p<0.05).