Table 3.
The effect of Ligularia fischeri powder on the pasting properties by amylograph

Characteristics	Sample1)
	Control	LFP-1%	LFP-3%	LFP-5%	LFP-7%
	Gelatinization temperature (°C)	65.3±1.13c2)	66.2±1.22b	67.4±1.20a	68.3±1.31a	68.6±1.42a
Viscosity at 95°C (B.U.)	357±2.41a	338±2.12b	331±1.31b	320±1.20c	315±1.12d
Viscosity at 95°C after 15 min (B.U.)	292±0.12a	230±1.02b	222±1.13c	213±0.15cd	200±0.13d
Maximum viscosity (B.U.)	392±1.01a	375±1.12b	374±1.12b	367±1.11c	365±1.12d

Control, no Ligularia fischeri powder; LFP-1%, 1% Ligularia fischeri powder added; LFP-3%, 3% Ligularia fischeri powder added; LFP-5%, 5% Ligularia fischeri powder added; LFP-7%, 7% Ligularia fischeri powder added.
Mean±SD (n=3). Means with same letter at the row are not significantly different (p<0.05).