The effects of composition, temperature, and storage time on the textu
ral attributes of a starch-sucrose gel system were determined by means
of textural profile analysis (TPA) tests. Mixtures of high amylose co
rn starch, sucrose, and water were jet cooked at temperatures of 110-1
50 degrees C, rapidly cooled to gels on a refrigerated belt, and store
d at I OC. Treatment temperature, storage time, sucrose/starch ratio a
nd water added/solids ratio were used as independent variables The ran
ges of sucrose, starch, and water added were 0-14.9, 14.4-33.6, and 48
.3-77.8 g/kg, respectively. All four independent variables were found
to be significant in second order response surface equations describin
g all textural attributes but adhesiveness. Hardness, fracturability,
gumminess, and chewiness were exponentially related to quadratic funct
ions of the variables while resilience, cohesiveness, and springiness
were lineally related. Adhesiveness values were low and independent of
the variables In general, values of textural attributes increased wit
h temperature and storage time, and were inversely related to sucrose/
starch ratio and water added/solids ratio.