Exploration of Foods and Foodomics

From: Proximal characteristics, phenolic compounds profile, and functional properties of Ullucus tuberosus and Arracacia xanthorrhiza

Table 3

Functional properties of U. tuberosus and A. xanthorrhiza flours

Property	Unit	*U. tuberosus*	*A. xanthorrhiza*	p values
WHC	g of water/g of sample	0.78 ± 0.02^a	0.96 ± 0.00^b	0.0003
SC	mL of water/g of sample	1.42 ± 0.40^a	3.86 ± 0.23^b	0.0001
OHC	g of oil/g of sample	0.44 ± 0.00^b	0.18 ± 0.04^a	0.0001

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WHC: water holding capacity; SC: swelling capacity; OHC: oil holding capacity. Data represent the mean ± standard deviation of the experiment. In each row, equal letters indicate that the means are not significantly different (p < 0.05)