Kinetics of Starch Gelatinization During Extrusion Cooking
Mrinal Bhattacharya, Milford A. Hanna
Journal of Food Science
Abstract
ABSTRACT Ordinary corn (30% amylose) and waxy corn (1% amylose) were extruded at 17.8, 20, 30, 40 and 42.2% product moisture contents (d.b.) and extruder barrel temperatures of 116°, 120°, 140°, 160° and 164°C. Screw speeds of 93.5, 100, 130, 160 and 166.5 rpm were used to generate different residence times. The extruded products were evaluated for extent of starch gelatinization. Results indicate that the degree of gelatinization decreased with increasing moisture content but increased with increasing temperature. Starch gelatinization exhibited pseudo‐zero‐order reaction kinetics with higher rate constants for waxy corn than for high amylose corn. The rate constants decreased with decreasing temperature.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
starch gelatinization increased temperature
“Results indicate that the degree of gelatinization ... increased with increasing temperature”
starch gelatinization decreased moisture content
“Results indicate that the degree of gelatinization decreased with increasing moisture content”
rate constants decreased temperature
“The rate constants decreased with decreasing temperature”