Abstract
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.
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