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Author Ačkar, Đurđica ♦ Ivanovska, Sonja ♦ Šubarić, D. ♦ Ljubas, I. ♦ Kopjar, Mirela ♦ Piližota, Vlasta ♦ Babić, J.
Source Directory of Open Access Journals (DOAJ)
Content type Text
Publisher Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
File Format PDF
Date Created 2017-10-19
Copyright Year ©2011
Language English
Subject Domain (in LCC) TP368-456
Subject Keyword Chemical technology ♦ Technology ♦ Food processing and manufacture
Abstract 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.
ISSN 18473466
Age Range 18 to 22 years ♦ above 22 year
Educational Use Research
Education Level UG and PG ♦ Career/Technical Study
Learning Resource Type Article
Publisher Date 2011-01-01
e-ISSN 18473466
Journal Croatian Journal of Food Science and Technology
Volume Number 3
Issue Number 1
Page Count 6
Starting Page 26
Ending Page 31


Source: Directory of Open Access Journals (DOAJ)