International Journal of Food Science / 2014 / Article / Tab 7

Research Article

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

Table 7

Consistency multiplier data of 1 : 1 mass% blends calculated from IPC paste analysis.

%Blend composition (Isabgol husk : gum katira)298.15°K313.15°K333.15°K
Consistency multiplier*Consistency multiplierConsistency multiplier

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

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