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

Jurislav Babić, Drago Šubarić, Đurđica Ačkar, Vlasta Piližota, Mirela Kopjar and Nela Nedić Tiban
Additional contact information
Jurislav Babić: Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Osijek, Croatia
Drago Šubarić: Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Osijek, Croatia
Đurđica Ačkar: Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Osijek, Croatia
Vlasta Piližota: Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Osijek, Croatia
Mirela Kopjar: Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Osijek, Croatia
Nela Nedić Tiban: Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Osijek, Croatia

Czech Journal of Food Sciences, 2006, vol. 24, issue 6, 275-282

Abstract: 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.

Keywords: tapioca starch; hydrocolloids; viscosity; gelatinisation; retrogradation (search for similar items in EconPapers)
Date: 2006
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/3325-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/3325-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:24:y:2006:i:6:id:3325-cjfs

DOI: 10.17221/3325-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().