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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 icon 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: 1.403* citiraj
APA 6th Edition
Šubarić, D., Babić, J., Ačkar, Đ., Piližota, V., Kopjar, M., Ljubas, I. i Ivanovska, S. (2011). Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch. Croatian journal of food science and technology, 3 (1), 26-31. Preuzeto s https://hrcak.srce.hr/70917
MLA 8th Edition
Šubarić, D., et al. "Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch." Croatian journal of food science and technology, vol. 3, br. 1, 2011, str. 26-31. https://hrcak.srce.hr/70917. Citirano 15.09.2019.
Chicago 17th Edition
Šubarić, D., J. Babić, Đurđica Ačkar, Vlasta Piližota, Mirela Kopjar, I. Ljubas i Sonja Ivanovska. "Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch." Croatian journal of food science and technology 3, br. 1 (2011): 26-31. https://hrcak.srce.hr/70917
Harvard
Šubarić, D., et al. (2011). 'Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch', Croatian journal of food science and technology, 3(1), str. 26-31. Preuzeto s: https://hrcak.srce.hr/70917 (Datum pristupa: 15.09.2019.)
Vancouver
Šubarić D, Babić J, Ačkar Đ, Piližota V, Kopjar M, Ljubas I i sur. Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch. Croatian journal of food science and technology [Internet]. 2011 [pristupljeno 15.09.2019.];3(1):26-31. Dostupno na: https://hrcak.srce.hr/70917
IEEE
D. Šubarić, et al., "Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch", Croatian journal of food science and technology, vol.3, br. 1, str. 26-31, 2011. [Online]. Dostupno na: https://hrcak.srce.hr/70917. [Citirano: 15.09.2019.]

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

Posjeta: 1.636 *