PT Journal
AU Babic, J
   Subaric, D
   Ackar, D
   Pilizota, V
   Kopjar, M
   Nedic Tiban, N
TI Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch
SO Czech Journal of Food Sciences
PY 2006
BP 275
EP 282
VL 24
IS 6
DI 10.17221/3325-CJFS
DE tapioca starch; hydrocolloids; viscosity; gelatinisation; retrogradation
AB 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.
ER