Fig. 1.

Apparent viscosity of food samples with CMC and LGB before in vitro digestion. Solutions consisting 100 mL of each specimen were used to measure the viscosity using a Viscometer. Control, 2% corn starch; CMC, 1% carboxymethyl cellulose; LBG, 1% locust bean gum. Results are expressed as mean±SD of at least three independent experiments. Different letters (a–e) represent significant differences (P < 0.05) among all groups by ANOVA.