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

Table 1

Parameters of the power-law functions describing flow properties of potato starch with addition of inulin at 50°C ().

S	I	Up			Down
				>			>	Area
%	%	Pa s	—	—	Pa s	—	—	Pa s^-1
100	0			0.9996			0.9998
95	5			0.9998			0.9999
90	10			0.9997			0.9998
85	15			0.9996			0.9999
80	20			0.9995			0.9995
75	25			0.9998			0.9999
70	30			0.9997			0.9998
65	35			0.9996			0.9998
60	40			0.9997			0.9995
One-way ANOVA-		<0.01	0.01	—	<0.01	0.01	—	0.08

Differences between values with same letters in particular columns are nonsignificant at 0.05 level of confidence.