Abstract
The kinetics of starch gelatinization in potatoes was determined by a dynamic DSC method. The results were verified by an isothermal method. Experiments were carried out on small portions of potato tissue, thus assuring that the gelatinization conditions obtained were representative of the sum of the processes occurring on thermal treatment of potatoes. The rate constants were calculated and two activation energies were found for different temperature ranges. At temperatures below 67.5°C gelatinization was not complete, even for long reaction times. A reaction mechanism is proposed, assuming a semi‐cooperative process where the gelatinization of the amorphous regions of the granule acts as a reaction “promoter” of the crystalline zones.
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