International Journal of Food Science / 2014 / Article / Tab 2

Research Article

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

Table 2

Miscibility parameters of Isabgol husk and gum katira blends at 298.15°K, 313.15°K, and 333.15°K.

Mass% composition of Isabgol-gum katiraAt 298.15°KAt 313.15°KAt 333.15°K
, experimental, theoretical, experimental, theoretical, experimental, theoretical

1 : 0
1 : 18.10 ± 0.13506.3 ± 0.03051.832.41 ± 0.636814.82 ± 0.510717.5928.56 ± 0.420119.43 ± 0.49689.13
2 : 148.94 ± 1.13026.3 ± 0.030542.6439.00 ± 0.543014.82 ± 0.510724.1831.21 ± 0.617919.43 ± 0.496811.78
1 : 214.00 ± 0.27096.3 ± 0.03057.726.65 ± 0.387314.82 ± 0.510711.8323.12 ± 0.351319.43 ± 0.49683.69
1 : 0

*Average of three successive results () and “±” value is the standard deviation.