Naslov
Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch

Autori
Babić, Jurislav ; Šubarić, Drago ; Ačkar, Đurđica ; Piližota, Vlasta ; Kopjar, Mirela ; Nedić Tiban, Nela

Izvornik
Czech Journal of Food Sciences (1212-1800) 24 (2006), 6; 275-282

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
tapioca starch; hydrocolloids; viscosity; gelatinisation; retrogradation

Sažetak
The effects of hydrocolloids pectin, carrageenan, as well as of pectin/carrageenan mixtures on gelatinisation, retrogradation, rheological characteristics, and swelling power of tapioca starch were studied with Brookfield rotational viscometer and differential scanning calorimeter (DSC). The results showed that hydrocolloids retarded the retrogradation of tapioca starch. Enthalpy and temperatures of gelatinisation, as well as solubility, did not vary significantly in starch-hydrocolloid systems. Viscosity of tapioca starch increased on the addition of hydrocolloids: the effect of carrageenan on viscosity was more remarkable than that of pectin.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA