Naslov
Rheological properties of starch-hydrocolloid system during heating

Autori
Šubarić, Drago ; Piližota, Vlasta ; Babić, Jurislav ; Nedić Tiban, Nela ; Miličević, Borislav

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

Izvornik
Abstract book / International Congress Flour - Bread '03 [and] 4th Croatian Congress of Cereal Technologists, Opatija, 19-22. 11. 2003. / Ugarčić-Hardi, Žaneta - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2003, 57-57

Skup
International Congress Flour - Bread '03 [and] 4th Croatian Congress of Cereal Technologists

Mjesto i datum
Opatija, Hrvatska, 19.11.2003. - 22.11.2003

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
hydrocolloids; rheological properties; starch

Sažetak
Starch found significant use in food industry as a thickening, stabilizing and gelling agent. However, starches alone show limitations to achieve adequate (desired) properties at low concentrations, and they tend to mask flavors and impact on an undesirable starchy texture and taste at higher concentrations. Therefore, some hydrocolloids can be added in combination with starches. The objective of this work were to analyze the influence of addition of hydrocolloids (guar gum, locust bean gum, pectin and carrageenan) as well as their mixtures (in ratio 1:1) on the rheological properties of waxy maize starch and maize starch suspensions (4%) during heating. The measurements were carried out on rotational viscosimeter in temperature range from 25 to 90&ordm ; ; C, with heating rate of 3.3&ordm ; ; C/min. Hydrocolloids were added to starch suspensions in ratio of 0.2-0.5%. The results showed that addition of single hydrocolloids as well as their mixtures had significant influence on the rheological properties of starch suspensions, especially above gelatinisation temperature.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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