Skoči na glavni sadržaj

Croatian journal of food science and technology, Vol. 3 No. 1, 2011.

Izvorni znanstveni članak

Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch

D. Šubarić ; University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, 31000 Osijek, Croatia
J. Babić orcid id orcid.org/0000-0002-6453-1850 ; University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, 31000 Osijek, Croatia
Đurđica Ačkar ; University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, 31000 Osijek, Croatia
Vlasta Piližota ; University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, 31000 Osijek, Croatia
Mirela Kopjar ; University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, 31000 Osijek, Croatia
I. Ljubas ; University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, 31000 Osijek, Croatia
Sonja Ivanovska ; University of Skopje, Faculty of Agriculture and Food, Aleksandar Makedonski bb, 1000 Skopje, Macedonia

Puni tekst: engleski pdf 175 Kb

str. 26-31

preuzimanja: 1.873

citiraj

Sažetak

The aim of the present study was to investigate the effect of galactomannan hydrocolloids (guar gum and locust bean gum) on gelatinization and retrogradation of tapioca and corn starch. Differential scanning calorimetry (DSC) was used to characterize the behaviour of tapioca and corn starch with and without additives.
Results showed that guar gum and locust bean gum retarded the retrogradation of tapioca and corn starch at both investigated temperatures (4 and 25 °C). Guar gum retarded retrogradation of tapioca starch more than locust bean gum, on the other hand, locust bean gum had a greater effect on reduction of the recrystallization of corn starch. Temperatures of gelatinization did not vary significantly in starch-hydrocolloid systems. Additions of galactomannan hydrocolloids caused a decrease in gelatinization enthalpy of both starches.

Ključne riječi

corn and tapioca starch; gelatinization; hydrocolloids; retrogradation

Hrčak ID:

70917

URI

https://hrcak.srce.hr/70917

Datum izdavanja:

15.7.2011.

Posjeta: 3.107 *