Research Article

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

Table 4

Parameters of Burger’s model of potato starch gel with addition of inulin ().

SI>
%%Pa-1Pa sPa-1s

10000.9824
9550.9823
90100.9836
85150.9854
80200.9886
75250.9965
70300.9991
65350.9998
60400.9999
One-way ANOVA-<0.01<0.01<0.01<0.01

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