Preparation of modified tapioca starch with mixture of adipic acid and acetanhydride

Native starch has limitations in food industry applications such as high tendency toward retrogradation, low thermal resistance and shear resistance. Therefore starch is often modified in different ways to change and improve its performance. The aim of this research was to prepare tapioca starch mod...

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Bibliographic Details
Published inWorks of the Faculty of Agricultural and Food Sciences University of Sarajevo pp. 261 - 266
Main Authors Đurđica Ačkar, Jurislav Babić, Drago Šubarić, Benjamin Muhamedbegović, Midhat Jašić, Asmir Budimlić, Ivana Stanković
Format Journal Article
LanguageCroatian
Published Sarajevo Faculty of Agricultural and Food Sciences University of Sarajevo 2010
Subjects
Almidones modificados
Amidon modifié
http://aims.fao.org/aos/agrovoc/c_15525
http://aims.fao.org/aos/agrovoc/c_4883
Modified starches
Tapioca
تبيوكا
نشويات محورة
改性淀粉
木薯粉
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Summary:Native starch has limitations in food industry applications such as high tendency toward retrogradation, low thermal resistance and shear resistance. Therefore starch is often modified in different ways to change and improve its performance. The aim of this research was to prepare tapioca starch modified with mixture of adipic acid and acetanhydride and to determine its properties (gelatinization, retrogradation and rheological properties, solubility and water holding capacity). 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.
Bibliography:A50
ISSN:0033-8583