International Journal of Food Science / 2014 / Article / Tab 1

Research Article

Rheological Characterization of Isabgol Husk, Gum Katira Hydrocolloids, and Their Blends

Table 1

Viscosity and shear stress of Isabgol husk, gum katira, and their blends having 1 : 1 mass% of Isabgol husk and gum katira on 298.15°K, 313.15°K, and 333.15°K at 60 rpm (1 sec.−1).

Composition of Isabgol husk and gum katiraViscosity (mPa) (mean ± SD)*Shear stress (N/m2) (mean ± SD)

At 298.15°K
 100 : 0
 75 : 25
 50 : 50
 25 : 75
 0 : 100
At 313.15°K
 100 : 0
 75 : 25
 50 : 50
 25 : 75
 0 : 100
At 333.15°K
 100 : 0
 75 : 25
 50 : 50
 25 : 75
 0 : 100

*Average of three successive results (), S.D is the standard deviation.