prikaz prve stranice dokumenta Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch
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Scientific paper - Original scientific paper
Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch
Croatian journal of food science and technology, 3 (2011), 1; 26-31. urn:nbn:hr:109:664471
Šubarić, Drago; Babić, Jurislav; Ačkar, Đurđica; Piližota, Vlasta; Kopjar, Mirela; Ljubas, Igor; Ivanovska, Sonja

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Šubarić, D., Babić, J., Ačkar, Đ., Piližota, V., Kopjar, M., Ljubas, 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. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:664471

Šubarić, Drago, et al. "Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch." Croatian journal of food science and technology, vol. 3, no. 1, 2011, pp. 26-31. https://urn.nsk.hr/urn:nbn:hr:109:664471

Šubarić, Drago, Jurislav Babić, Đurđica Ačkar, Vlasta Piližota, Mirela Kopjar, Igor Ljubas and Sonja Ivanovska. "Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch." Croatian journal of food science and technology 3, no. 1 (2011): 26-31. https://urn.nsk.hr/urn:nbn:hr:109:664471

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), pp. 26-31. Available at: https://urn.nsk.hr/urn:nbn:hr:109:664471 (Accessed 03 April 2025)

Šubarić D, Babić J, Ačkar Đ, Piližota V, Kopjar M, Ljubas I, and sur.. Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch. Croatian journal of food science and technology [Internet]. 2011 July 15 [cited 2025 April 03];3(1):26-31. Available at: https://urn.nsk.hr/urn:nbn:hr:109:664471

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, no. 1, pp. 26-31, July 2011. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:664471. [Accessed: 03 April 2025]

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Metadata
Title (english)Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch
AuthorDrago Šubarić
AuthorJurislav Babić
AuthorĐurđica Ačkar
AuthorVlasta Piližota
AuthorMirela Kopjar
AuthorIgor Ljubas
AuthorSonja Ivanovska
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
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.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 3, no. 1, pp. 26-31
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:664471
Publication2011-07-15
ProjectNumber: 113-1130473-0571
Title (croatian): Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji
Title (english): Development of new modified starches and their application in food industry
Leader: Drago Šubarić
Jurisdiction: Croatia
Funding stream: zProjects
Document URLhttps://hrcak.srce.hr/70917
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2025-03-25 14:35:53