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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Jurislav Babić & Drago Šubarić & Đurđica Ačkar & Vlasta Piližota & Mirela Kopjar & Nela Nedić Tiban, 2006. "Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 24(6), pages 275-282.
    • Handle: RePEc:caa:jnlcjf:v:24:y:2006:i:6:id:3325-cjfs
    DOI: 10.17221/3325-CJFS
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    Cited by:

    1. Drago Šubarić & Jurislav Babić & Alojzije Lalić & Đurđica Ačkar & Mirela Kopjar, 2011. "Isolation and characterisation of starch from different barley and oat varieties," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(4), pages 354-360.

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