Table 1. Physicochemical properties of rice-naked oat composition flour
| Components | Naked oat flour substitution (%) |
| 0 | 5 | 10 | 15 |
| Moisture (%) | 11.8±0.2a1) | 11.5±0.1a | 11.2±0.1b | 11.1±0.1b |
| Crude protein (%) | 8.6±0.1c | 9.2±0.2b | 10.3±0.8a | 10.8±0.1a |
| Crude lipid (%) | 1.8±0.0d | 2.1±0.1c | 2.3±0.0b | 2.7±0.1a |
| Crude ash (%) | 1.3±0.0c | 1.5±0.0b | 1.7±0.0a | 1.8±0.1a |
| Carbohydrate | Total starch (%) | 75.7±0.7a | 74.0±0.2b | 73.5±0.4b | 72.5±0.1c |
| Amylose (%) | 23.1±0.1a | 22.8±0.1b | 22.6±0.1c | 22.2±0.1d |
| Starch damage (%) | 30.0±1.1a | 28.9±0.2a | 27.8±0.2b | 27.0±0.3c |
| Total dietary fiber (%) | 1.7±0.2d | 2.1±0.1c | 2.8±0.1b | 3.0±0.1a |
| β-Glucan (%) | ND2) | 0.3±0.0c | 0.5±0.1b | 0.8±0.1a |
| Pasting property3) | Peak viscosity (RVU) | 245.2±1.1a | 241.0±0.1b | 238.0±1.1c | 235.7±0.6d |
| Trough (RVU) | 141.0±1.5a | 140.0±0.5a | 136.7±0.8b | 135.1±0.5c |
| Final viscosity (RVU) | 235.2±1.3a | 229.8±0.7b | 227.9±0.1c | 221.9±0.5d |
| Break down (RVU) | 104.2±0.5a | 101.0±0.4b | 101.3±0.3b | 100.6±0.1b |
| Setback (RVU) | 94.2±0.3a | 89.8±1.2b | 91.2±0.7b | 86.8±1.0c |
1)Values are mean±SD (n=3). Different small letters (a-d) in the same row are significantly different by Duncan's multiple test (p<0.05).
2)ND is an abbreviation for not detected.
3)Break down value is a difference between peak viscosity and trough, setback value is a difference between final viscosity and trough.