Research Article

Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels

Figure 1

Pasting curves of native starch and blends with (a) low-saccharified maltodextrin, (b) medium-saccharified maltodextrin, (c) high-saccharified maltodextrin. Maltodextrin concentration: 0—□, 1—∆, 2—, 3—○ g/100g.
869362.fig.001a
(a)
869362.fig.001b
(b)
869362.fig.001c
(c)