PT  - JOURNAL ARTICLE
AU  - Babić, Jurislav
AU  - Šubarić, Drago
AU  - Ačkar, Đurđica
AU  - Piližota, Vlasta
AU  - Kopjar, Mirela
AU  - Nedić Tiban, Nela
TI  - Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch
DP  - 2006 Dec 31
TA  - Czech Journal of Food Sciences
PG  - 275--282
VI  - 24
IP  - 6
AID - 10.17221/3325-CJFS
IS  - 12121800
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.