Rheological and Structural Properties of Camel Milk/Sweet Potato Starch Gel

Table 1

Slopes of the storage modulus (G′) as a function of oscillation (rad/sec) of camel milk or cow milk at 90, 70, and 50% milk (w/w) + 10, 30, and 50% sweet potato starch (SPS) at 25°C and 40°C.

Type of milk	Temperature (°C)	% Milk	G′ slope	R^2
Camel milk	25	90	0.22	0.95
		70	0.11	0.98
		50	0.12	0.96
	40	90	0.21	0.96
		70	0.53	0.94
		50	0.32	0.94
Cow milk	25	90	0.27	0.98
		70	0.10	0.94
		50	0.13	0.96
	40	90	0.34	0.95
		70	0.27	0.98
		50	0.34	0.96