Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch

被引：20
|
作者：
Babic, Jurislav [1 ]
Subaric, Drago [1 ]
Ackar, Durdica [1 ]
Pilizota, Vlasta [1 ]
Kopjar, Mirela [1 ]
Tiban, Nela Nedic [1 ]
机构：
[1] Josip Juraj Strossmayer Univ Osijek, Fac Food Technol, Franje Kuhaca 18,POB 709, Osijek 31000, Croatia
来源：
CZECH JOURNAL OF FOOD SCIENCES | 2006年 / 24卷 / 06期
关键词：
tapioca starch; hydrocolloids; viscosity; gelatinisation; retrogradation;
D O I：
10.17221/3325-CJFS
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：275 / 282
页数：8
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