Biology Reference
In-Depth Information
Cooked potato only
Cooked potato + gum
Gum only
1
0.1
0.01
0
5
10
15
20
Time (min)
25
30
35
40
Figure 4.15 Changes in rheological properties of Agria cooked potato, cooked potato
plus gum, and gum only in the absence of intestinal enzymes at 37
C and 1 Hz, mea-
sured during time sweep experiments. Reproduced from
Bordoloi, Singh, et al. (2012)
with
permission from Elsevier.
10
Cooked potato + SIF
Cooked potato only
Cooked potato + gum + SIF
1
0.1
0.01
0
5
10
15
20
Time (min)
25
30
35
40
Figure 4.16 Changes in rheological properties of Agria cooked potato, cooked potato
plus gum in the presence or absence of intestinal enzymes at 37
C and 1 Hz, measured
during time sweep experiments. Reproduced from
Bordoloi, Singh, et al. (2012)
with per-
mission from Elsevier.
