Naslov
The effect of lactose and whey powder on the gelatinization and retrogradation of tapioca starch

Autori
Babić, Jurislav ; Šubarić, Drago ; Nedić Tiban, Nela ; Kopjar, Mirela

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 4th International Symposium on Food Rheology and Structure / Fischer, Peter ; Erni, Philipp ; Windhab, Erich J. - Zürich : Institute of Food Science and Nutrition, 2006, 707-708

Skup
4th International Symposium on Food Rheology and Structure

Mjesto i datum
Zürich, Švicarska, 19.02.2006. - 23.02.2006

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
gelatinization; retrogradation; tapioca starch

Sažetak
Starch is used as an additive in many food products to achieve certain characteristic properties, for example, thickening or gelling, water holding capacity, to provide proper texture, etc. Tapioca starch has unique functional properties mostly due to its granule swelling ability and rheological properties after gelatinization. Differential scanning calorimetry was used to characterize the behavior of tapioca and modified tapioca starches with and without additives. Gelatinization and retrogradation were studied in model solutions with starch concentration of 40 %. Starch suspensions were heated in a temperature range from 25 °C to 95 °C at heating rate of 10 °C/min. After gelatinization the starch suspensions were cooled and stored at 4 °C and 25 °C. Enthalpy of retrogradation was measured by DSC after seven and fourteen days of storage. It was observed that the addition of lactose and whey powder increased the gelatinization temperature of starch used in this experiment. Generally, both, lactose and whey powder slowed the retrogradation process after seven days. In contrast, lactose and whey powder enhanced the retrogradation rate after fourteen days.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA