Naslov
Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch

Autori
Šubarić, Drago ; Babić, Jurislav ; Ačkar, Đurđica ; Piližota, Vlasta ; Kopjar, Mirela ; Ljubas, Igor ; Ivanovska, Sonja

Izvornik
Croatian journal of food science and technology (1847-3466) 3 (2011), 1; 26-31

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

Ključne riječi
Corn and tapioca starch ; gelatinization ; hydrocolloids ; retrogradation

Sažetak
The aim of the present study was to investigate the effect of galactomannan hydrocolloids (guar gum and locust bean gum) on gelatinization and retrogradation of tapioca and corn starch. Differential scanning calorimetry (DSC) was used to characterize the behaviour of tapioca and corn starch with and without additives. Results showed that guar gum and locust bean gum retarded the retrogradation of tapioca and corn starch at both investigated temperatures (4 and 25°C). Guar gum retarded retrogradation of tapioca starch more than locust bean gum, on the other hand, locust bean gum had a greater effect on reduction of the recrystallization of corn starch. Temperatures of gelatinization did not vary significantly in starch-hydrocolloid systems. Additions of galactomannan hydrocolloids caused a decrease in gelatinization enthalpy of both starches.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA