Naslov
Influence of hydrocolloids on the rheological properties of tapioca starch

Autori
Babić, Jurislav ; Šubarić, Drago ; Piližota, Vlasta ; Kovačević, Dragan ; Nedić Tiban, Nela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts 2nd Central European Meeting 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists / Karlović, Damir - Zagreb : Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam, 2004, 54-54

Skup
2nd Central European Meeting, 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 17.10.2004. - 20.10.2004

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
tapioca starch ; hydrocolloids ; gelatinisation ; rheological properties

Sažetak
Starch and hydrocolloids are often used together in many food products to achieve certain characteristic properties, for example, to provide proper texture, reduce costs, control moisture and water mobility. Due to its functional properties tapioca starch has more and more application in food processing industry. The objective of the study was to investigate influence of hydrocolloids (carrageenan, guar gum, locust bean gum and pectin) and their mixtures (in ratio 1:1) on viscosity of tapioca starch pastes (4 %) at 25 º ; C, as well as influence of mentioned hydrocolloids on viscosity of starch suspensions (4 %) during heating from 25 º ; C to 90 º ; C. A Brookfield DV III programmable rheometer and Rheocalc version 2.4 software were used to determine viscosity of tapioca starch pastes and suspensions. The addition of hydrocolloids to tapioca starch suspensions resulted in increased viscosity during starch pasting and shear stress values for starch pastes. Onset and endset gelatinisation temperatures of tapioca starch in hydrocolloids solutions were lower than the tapioca starch suspensions in the absence of the hydrocolloids. Guar, locust bean gum and their mixture had the greatest influence on gelatinisation temperatures and rheological properties of tapioca starch paste.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA