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

The effects of hydrocolloids pectin and 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. The results sho...

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Veröffentlicht in:	Czech Journal of Food Sciences 2006-01, Vol.24 (6), p.275-282
Hauptverfasser:	Babic, J, Subaric, D, Ackar, D, Pilizota, V, Kopjar, M, Nedic Tiban, N
Format:	Artikel
Sprache:	eng
Schlagworte:	ALMIDON AMIDON Carrageenan CARRAGEENANS CARRAGENINAS CARRAGHENANE COLLOIDE COLLOIDS COLOIDES Enthalpy gelatinisation GELIFICACION GELIFICATION GONFLEMENT HINCHAMIENTO http://www.fao.org/aos/agrovoc#c_12457 http://www.fao.org/aos/agrovoc#c_1339 http://www.fao.org/aos/agrovoc#c_15219 http://www.fao.org/aos/agrovoc#c_15525 http://www.fao.org/aos/agrovoc#c_1763 http://www.fao.org/aos/agrovoc#c_24137 http://www.fao.org/aos/agrovoc#c_26829 http://www.fao.org/aos/agrovoc#c_28563 http://www.fao.org/aos/agrovoc#c_5651 http://www.fao.org/aos/agrovoc#c_6553 http://www.fao.org/aos/agrovoc#c_7369 http://www.fao.org/aos/agrovoc#c_7657 hydrocolloids INSTRUMENT DE MESURE INSTRUMENTOS DE MEDICION JELLIFICATION MEASURING INSTRUMENTS Pectin PECTINAS PECTINE PECTINS PROPIEDADES REOLOGICAS PROPRIETE RHEOLOGIQUE retrogradation RHEOLOGICAL PROPERTIES Rheology SOLUCION SOLUTION SOLUTIONS STARCH SWELLING TAPIOCA tapioca starch TEMPERATURA TEMPERATURE Thermophysical properties Viscometers VISCOSIDAD VISCOSITE VISCOSITY
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Zusammenfassung:	The effects of hydrocolloids pectin and 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. 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.
ISSN:	1212-1800 1805-9317
DOI:	10.17221/3325-cjfs