Babić Jurislav author Šubarić Drago author Ačkar Đurđica author Piližota Vlasta author Kopjar Mirela author Nedić Tiban Nela author text journal article 2006 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 10.17221/3325-CJFS https://cjfs.agriculturejournals.cz/artkey/cjf-200606-0005.php https://cjfs.agriculturejournals.cz/artkey/cjf-200606-0005.php continuing 24 6 275 282 2006 12121800 periodical academic journal