International Journal of Food Science / 2014 / Article / Tab 3

Research Article

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

Table 3

Consistency index () and flow index () of blends in 1 : 1 mass% of Isabgol husk and gum katira at 298.15°K, 313.15°K, and 333.15°K.

%Composition (Isabgol husk : gum katira)298.15°K313.15°K333.15°K
Consistency index () (mPa·s)*Flow index ()Consistency index () (mPa·s)Flow index ()Consistency index () (mPa·s)Flow index ()

100 : 00
75 : 25
50 : 50
25 : 75
00 : 100

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