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. 2012 Apr 13;56:10.3402/fnr.v56i0.7989. doi: 10.3402/fnr.v56i0.7989

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© 2012 Anthony P. Kett et al.

This is an Open Access article distributed under the terms of the Creative Commons Attribution-Noncommercial 3.0 Unported License, permitting all non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Fig. 1 — Gelatinisation profile of 10% starch (♦), 10% starch + 10% α-casein , and 10% starch + 10% β-casein (▲); (x) represents temperature profile. Point A on the curve represents the on-set stage of pasting, B represents peak viscosity on heating, C represents viscosity at end of heating, D represents viscosity at end of cooling, and E represents the final viscosity of the paste.

Inline graphic — Gelatinisation profile of 10% starch (♦), 10% starch + 10% α-casein , and 10% starch + 10% β-casein (▲); (x) represents temperature profile. Point A on the curve represents the on-set stage of pasting, B represents peak viscosity on heating, C represents viscosity at end of heating, D represents viscosity at end of cooling, and E represents the final viscosity of the paste.