Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch

Figure 2

Influence of inulin addition on flow characteristics of gels at temperature 25°C: (a) flow curves: ◯ 0%, × 5%, ◊ 10%, ∆ 15%, 20%, □ 25%, − 30%, ▲ 35%, and ♦ 40%; (b) dependency of power-law model parameters on the contribution of inulin: curve at increasing shear rate: ◯ , ∆ ; curve at decreasing shear rate: ◊ , □ .

(a)

(b)