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

Table 2

Parameters of the power-law functions describing flow properties of potato starch with addition of inulin at 25°C ().

S	I	Up			Down
				>			>	Area
%	%	Pa s	—	—	Pa s	—	—	Pa s^-1
100	0			0.9990			0.9999
95	5			0.9997			0.9997
90	10			0.9996			0.9997
85	15			0.9990			0.9997
80	20			0.9993			0.9997
75	25			0.9987			0.9997
70	30			0.9991			0.9996
65	35			0.9997			0.9994
60	40			0.9998			0.9995
One-way ANOVA-		<0.01	<0.01		<0.01	<0.01		0.03

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