Table 2.
Moisture contents, water absorption index (WAI), and water solubility index (WSI) of rice flour that included Lactobacillus plantarum CGKW3 by a spray-drying process

Samples1)	Moisture content (%)	WAI	WSI (%)
Non	3.34±0.41a2)	2.39±0.03a2)	0.68±0.04d
S10	2.42±0.47b	1.96±0.03d	21.95±0.17a
S20	2.62±0.42b	1.96±0.04d	18.49±1.53b
S30	2.32±0.26b	2.05±0.02c	10.95±0.53c
S50	2.48±0.37b	2.13±0.03b	9.91±0.27c

Non, spray-dried powder of 100% rice flour; S10, spray-dried powder of 10% rice flour included L. plantarum CGKW3; S20, spray-dried powder of 20% rice flour included L.CGKW3; S20, spray-dried powder of 20% rice flour included L. plantaruCGKW3; S20, spray-dried powder of 20% rice flour included L. plantarum CGKW3; S30, spray-dried powder of 30% rice flour included L. plantarum CGKW3; S50, spray-dried powder of 50% rice flour included L. plantarum CGKW3.
Means±SD (n=3) within each column (a-e) followed by the same letter are not significantly different (p<0.05).