Viscosity is an important parameter of milky drinks acceptability. This work supply data of the viscosity properties of permeate whey plus sweet potato starch basis; these data will may be used at development of a new milky beverage. The used sweet potato starch presented 72.64% of gelatinization, 7.88% of humidity and the following dry composition: 82.59% starch, 9.33% total dietary fibres, 4.90% proteins, 2.08% ashes and 1.10% lipids. The permeate whey had mixed at three different percentages of potato starch and had submitted at various thermal treatments. The most appropriate viscosity, in accord of commercial products, it would be in the interval of 45mPa.s to 70mPa.s. Therefore, the percentage of 6% of sweet potato starch and a thermal treatment of 90ºC for about 5 minutes it was shown to be the most appropriate. The fluid presented a pseudoplastic properties.
starch; sweet potato; reology; whey permeate
