Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil

Table 2

Effect of RPO concentration and addition timing on the properties of rice paste.

Characteristic	P0(1)	P2(1)	P2(2)
Pasting temperature	94.5 ± 10.6a	85.0 ± 7.1a	96.5 ± 17.7a
Peak viscosity (PV)	2471.0 ± 59.4a	2179.0 ± 41.0b	2098.0 ± 31.1b
Hold viscosity (HV)	2449 ± 49.5a	2120.5 ± 38.9b	2044.0 ± 17.0b
Final viscosity (FV)	4665.5 ± 6.4a	4146.5 ± 109.6b	3936.0 ± 56.6b
Breakdown (BD)	22.0 ± 9.9a	58.5 ± 2.1b	54.0 ± 14.1b
Setback value (SB)	2216.5 ± 55.9a	2026.0 ± 70.7b	1892.0 ± 39.6b

Note. Data with the same letter in the row are not significantly different at the 5% significance level.