Comparison of the mechanical spectra and the G' and G" values at 1 Hz (Table 2) of the samples without starch before in vitro oral diges¬tion showed that WP showed significantly the highest G' and G" values (p < 0.05). Starch addition increased the moduli values of all the samples, again indicating a reinforcement of the structure. According to Cayot, Schenker, Houze, Sulmont-Rosse and Colas (2008) the fat globules recovered by proteins in stirred yogurt contribute to the protein gel network. In the present case, the presence of swollen starch granules likewise contributed to the network structure