Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch (CROSBI ID 125864)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Babić, Jurislav ; Šubarić, Drago ; Ačkar, Đurđica ; Piližota, Vlasta ; Kopjar, Mirela ; Nedić Tiban, Nela
engleski
Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch
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.
tapioca starch; hydrocolloids; viscosity; gelatinisation; retrogradation
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