Table 4 Textural profiles of noodles with different content of Garu floury rice

Sample1)	TPA
	Hardness (N)	Springiness	Cohesiveness	Gumminess	Chewiness	Adhesiveness (N·mm)
	Wheat	68.0±4.89^b	0.042±0.004^a	0.065±0.008^bc	3.67±0.40^a	0.166±0.015^a	-2.05±0.06^a
Control	87.9±4.00^c	0.048±0.002^bc	0.054±0.004^a	4.43±0.30^bc	0.221±0.030^b	-2.13±0.16^a
GR-10	88.7±1.41^c	0.047±0.002^b	0.057±0.003^ab	5.48±0.59^d	0.257±0.035^b	-1.81±0.12^b
GR-20	86.2±5.86^c	0.051±0.002^bc	0.060±0.002^ab	4.90±0.03^cd	0.242±0.018^b	-1.54±0.06^c
GR-30	70.5±4.80^b	0.051±0.003^bc	0.071±0.007^c	4.75±0.34^bc	0.241±0.005^b	-1.45±0.06^c
GR-40	52.9±3.82^a	0.053±0.002^c	0.073±0.006^c	4.06±0.36^ab	0.214±0.015^b	-1.43±0.09^c

The values with different superscripts within a column are significantly different (p<0.05) by Duncan’s multiple range test.