RT Journal Article
SR Electronic
A1 Babić, Jurislav
A1 Šubarić, Drago
A1 Ačkar, Đurđica
A1 Piližota, Vlasta
A1 Kopjar, Mirela
A1 Nedić Tiban, Nela
T1 Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch
JF Czech Journal of Food Sciences
YR 2006
VO 24
IS 6
SP 275
OP 282
DO 10.17221/3325-CJFS
UL https://cjfs.agriculturejournals.cz/artkey/cjf-200606-0005.php
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.