Vane Yield Stress of Starch Dispersions

GENOVESE, DIEGO B.; RAO, M. ANDY

JOURNAL OF FOOD SCIENCE

Blackwell Synergy

Año: 2003 vol. 68 p. 2295 - 2301

0022-1147

Yield stress of 5% (w/w) cross-linked waxy maize, tapioca, and Amioca starch dispersions (SDs) was measured with the vane method at different rotational speeds (N). The static (s0s) and dynamic (s0d) yield stress values of each SD were measured before and after breaking down its structure under continuous shear, respectively. The difference (s0s -s0d) was associated with the stress required to break the internal bonds (sb). Values of total yield stress (s0 =s0s) and sb, and shear rate were related by power law relationships. The contribution of viscous and network stresses were estimated from an energy balance model. Textural characteristics of the SDs were analyzed in a texture map.