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

Figure 4

Creep and recovery test. (a) Experimental curves: ◯ 0%, × 5%, ◊ 10%, ∆ 15%, 20%, □ 25%, − 30%, ▲ 35%, and ♦ 40%. (b) Dependency of Burger’s model parameters on inulin contribution: ◯ , ◊ , ∆ , □ .

(a)

(b)