Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch
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...
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| Format: | Article |
| Language: | English |
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Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2011-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Online Access: | http://hrcak.srce.hr/file/105561 |
| _version_ | 1811194313411919872 |
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| author | D. Šubarić Đurđica Ačkar Vlasta Piližota Mirela Kopjar I. Ljubas Sonja Ivanovska J. Babić |
| author_facet | D. Šubarić Đurđica Ačkar Vlasta Piližota Mirela Kopjar I. Ljubas Sonja Ivanovska J. Babić |
| author_sort | D. Šubarić |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-12T00:23:47Z |
| format | Article |
| id | doaj.art-d3ff7514d8654671aa44b13b061c52b4 |
| institution | Directory Open Access Journal |
| issn | 1847-3466 1848-9923 |
| language | English |
| last_indexed | 2024-04-12T00:23:47Z |
| publishDate | 2011-01-01 |
| publisher | Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek |
| record_format | Article |
| series | Croatian Journal of Food Science and Technology |
| spelling | doaj.art-d3ff7514d8654671aa44b13b061c52b42022-12-22T03:55:36ZengJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology OsijekCroatian Journal of Food Science and Technology1847-34661848-99232011-01-0131263170917Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starchD. Šubarić0Đurđica Ačkar1Vlasta Piližota2Mirela Kopjar3I. Ljubas4Sonja Ivanovska5J. Babić6University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, 31000 Osijek, CroatiaUniversity of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, 31000 Osijek, CroatiaUniversity of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, 31000 Osijek, CroatiaUniversity of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, 31000 Osijek, CroatiaUniversity of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, 31000 Osijek, CroatiaUniversity of Skopje, Faculty of Agriculture and Food, Aleksandar Makedonski bb, 1000 Skopje, MacedoniaUniversity of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, 31000 Osijek, CroatiaThe 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.http://hrcak.srce.hr/file/105561 |
| spellingShingle | D. Šubarić Đurđica Ačkar Vlasta Piližota Mirela Kopjar I. Ljubas Sonja Ivanovska J. Babić Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch Croatian Journal of Food Science and Technology |
| title | Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch |
| title_full | Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch |
| title_fullStr | Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch |
| title_full_unstemmed | Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch |
| title_short | Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch |
| title_sort | effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch |
| url | http://hrcak.srce.hr/file/105561 |
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