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

Table 2

Herschley-Bulkel model parameters of native starch paste and blends with maltodextrins.

Sample	Yield stress (Pa)	Consistency coefficient (Pa s^𝑛)	Flow behaviour index (−)	𝑅^2
NS	6.07±0.55	3.67±0.01	0.67±0.00	0.9993
NS/LSM 1	4.45±0.04	2.88±0.11	0.68±0.01	0.9992
NS/LSM 2	4.49±0.38	4.79±0.02	0.58±0.00	0.9993
NS/LSM 3	5.40±0.27	4.63±0.08	0.58±0.01	0.9995
NS/MSM 1	3.01±0.09	0.56±0.02	0.76±0.01	0.9999
NS/MSM 2	2.50±0.20	0.35±0.02	0.74±0.02	0.9994
NS/MSM 3	1.38±0.10	0.17±0.03	0.76±0.03	0.9982
NS/HSM 1	7.32±0.01	4.61±0.06	0.62±0.00	0.9996
NS/HSM 2	4.89±0.14	3.71±0.02	0.63±0.00	0.9994
NS/HSM 3	4.24±0.23	2.95±0.07	0.65±0.01	0.9976
LSD0.05	0.65	0.14	0.03

Mean values from three repetitions ± standard deviation.
NS: native starch, NS/LSM: native starch/low-saccharified maltodextrin (1, 2, and 3 g/100 g), NS/MSM: native starch/medium-saccharified maltodextrin (1, 2, and 3 g/100 g), NS/HSM: native starch/high-saccharified maltodextrin (1, 2, and 3 g/100 g).
LSD: least significant differences.