Abstract
Cold-set gels of whey protein isolate (WPI) and of WPI plus tara gum (TG) were produced through the addition of magnesium chloride to heat-denatured (HD) WPI and WPI+TG solutions. The flow behaviour of the WPI, TG, and WPI+TG samples was analyzed: WPI solutions exhibit Newtonian behavior while the behavior of the TG and WPI+TG solutions can be described through the Cross and Carreau models. The mechanical characterization of the cold-set gels was done through puncture tests, and the Young's modulus for each cold-set gel was obtained. Statistical analysis of the mechanical data was made according to the Marquadt-Levenberg algorithm.
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