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Vane Yield Stress of Native and Cross-linked Starch Dispersions in Skimmed Milk: Effect of Starch Concentration and -carrageenan Addition.

Instituto de Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Spain, atarrega{at}iata.csic.es

E. Costell

Instituto de Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Spain

M. A. Rao

Department of Food Science and Technology, Cornell University, Geneva, NY 14456-0462, USA

The effects of starch concentration and -carrageenan addition on the yield stress values of native and cross-linked waxy maize starch-milk systems were studied. Static yield stress (0-S) and dynamic yield stress (0-D) of each dispersion were measured using the vane method before and after breaking down its structure by shearing, respectively. Increases in values of 0-S with concentration of starch and -carrageenan were higher for cross-linked starch than those of native starch. 0-D values of cross-linked starch also increased with the concentration of starch and -carrageenan. In contrast, for native starch samples, 0-D values were very low and did not vary much with concentration of either starch or -carrageenan indicating that the structures responsible for the yield stresses were highly sensitive to shearing.

Key Words: yield stress • vane method • starch • milk • -carrageenan

Food Science and Technology International, Vol. 12, No. 3, 253-260 (2006)
DOI: 10.1177/1082013206065551


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