master's thesis
Modification and characterization of tapioca starch modified with mixture of adipic acid and acetanhydride

Ivana Stanković (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitlePriprava i karakteriziranje modificiranog škroba tapioke smjesom adipinske kiseline i acetanhidrida
AuthorIvana Stanković
Mentor(s)Jurislav Babić (thesis advisor)
Abstract
Cilj ovog rada bio je pripraviti modificirani škrob tapioke smjesom adipinske kiseline i acetanhidrida te ispitati njegova svojstva. U odnosu na nativni škrob tapioke, modoficirani škrob tapioke smjesom adipinske kiseline i acetanhidrida imao je nižu temperaturu želatinizacije, višu viskoznost vrha te niži indeks topljivosti. Osim toga, viskoznost paste škroba povećava se navedenom modifikacijom, kao i stabilnost tijekom miješanja pri niskim temperaturama. Modofikacija škroba tapioke povećala je probavljivost škroba.
Keywordsstarch tapioca starch adipic acid acetanhydride pasting properties resistant starch DSC
Parallel title (English)Modification and characterization of tapioca starch modified with mixture of adipic acid and acetanhydride
Committee MembersDrago Šubarić
Jurislav Babić
Mirela Kopjar
Nela Nedić Tiban
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Carbohydrates Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2009-04-30
Parallel abstract (English)
The aim of this research was to prepare tapioca starch modified with mixture of adipic acid and acetanhydride and to determine its properties. Compared to native starch, modified starch had lower gelatinization temperature, higher peak viscosity and lower solubility. In adition, paste viscosity increased by modification, as well as stability during shearing at high temperatures. Digestibility of modified starch also increased.
Parallel keywords (Croatian)škrob škrob tapioke adipinska kiselina acetanhidrid pastozna svojstva rezistentni škrob DMK
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:119643
CommitterSanda Hasenay