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

Figure 2

Flow 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.

(a)

(b)

(c)