Table 5 Physical property of naked oat flours according to different particle sizes

Physical property		Control	Fractions of control
			Fraction A (>250 μm)	Fraction B (160-250 μm)	Fraction C (<160 μm)
			Hunter's value	L	75.3±0.1c1)	74.7±0.0d	75.8±0.2b	77.8±0.0a
a	0.3±0.0a	0.1±0.1b		-0.2±0.0c	-0.6±0.1d
b	13.1±0.1a	12.8±0.1b		12.7±0.0b	12.1±0.0c
Pasting property2)	Peak viscosity (RVU)	263.8±1.3c	252.2±3.1d	301.5±2.1b	311.4±1.8a
	Trough (RVU)	155.6±1.5a	143.5±2.3b	123.5±0.2d	124.0±0.2c
	Final viscosity (RVU)	399.3±1.2c	324.8±2.0d	463.0±0.9b	490.0±4.3a
	Break down (RVU)	108.1±0.3c	108.7±0.8c	179.3±0.8b	187.0±1.0a
	Setback (RVU)	243.7±2.7c	181.3±0.3d	340.8±2.3b	365.5±3.6a

Values are mean±SD (n=3). Means with different superscript small letters in the same row are significantly different by Duncan’s multiple test (p<0.05).
Break down value is a difference between peak viscosity and trough, setback value is a difference between final viscosity and trough.