International Journal of Food Science / 2014 / Article / Tab 5

Research Article

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

Table 5

Plastic viscosity and yield stress data of 1 : 1 mass% blends calculated from Casson chocolate equation.

%Composition (Isabgol husk : gum katira)298.15°K313.15°K333.15°K
Plastic viscosity (mPa·s)*Yield stress (N/m2)Plastic viscosity (mPa·s)Yield stress (N/m2)Plastic viscosity (mPa·s)Yield stress (N/m2)

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

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