• N. B. Casas-Alencáster
  • D. G. Pardo-García
Keywords: mixed hydrocolloids, gellan gels, crosslinked waxy maize starch, gels, stress relaxation tests, texture profile analysis, texture


Textural and rheological properties of 1-4% w/w crosslinked waxy maize starch (CWMS) and 0.25% w/w gellan mixed gels were evaluated by texture profile analysis under uniaxial compression (TPC) and punction (TPP) at 12 and 43% strain, respectively, and stress relaxation tests at four strain levels (8, 12, 16, 19%). Presence of CWMS in gellan gels decreased hardness and increased springiness and cohesiveness. In PTP, all gels exhibited fracture, however, the presence and concentration of AMCE had an important effect in fracture characteristics. As CWMS concentration increased, fracture force decreased between 78.4 and 45.7% compared to gellan alone. A similar behavior was observed for distance at fracture. Although the linear viscoelasticity region was not reached, the stress relaxation curves showed a good fit to Maxwell Generalized model and the use of an empirical model revealed that gels with CWMS in their formulation, exhibited a higher solid-elastic behavior than those with gellan alone. Water loss due to syneresis showed a significant decrease while increasing starch concentration, in the order of 15.6% to 2.1%, depending on the concentration and applied deformation level.


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How to Cite
Casas-Alencáster, N. B., & Pardo-García, D. G. (2020). TEXTURE PROFILE ANALYSIS AND STRESS RELAXATION PROPERTIES OF CROSSLINKED WAXY MAIZE STARCH-GELLAN MIXED GELS. Revista Mexicana De Ingeniería Química, 4(1), 107-121. Retrieved from http://www.rmiq.org/ojs311/index.php/rmiq/article/view/2090