Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch
J. Babić, D. Šubarić, Đ. Ačkar, V. Piližota, M. Kopjar, N. Nedić Tibanhttps://doi.org/10.17221/3325-CJFSCitation:Babić J., Šubarić D., Ačkar Đ., Piližota V., Kopjar M., Nedić Tiban N. (2006): Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch. Czech J. Food Sci., 24: 275-282.
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