Abstract
AbstractTypical DSC thermograms of starch phase transition in the low moisture content range (15‐40%) showed two thermal transition peaks. This suggests the existence of two different cooking mechanisms. We call them gelatinization and melting. “Gelatinization” describes thermal transition of starch with water and “melting” without water. Kinetics of the formation of gelatinized starch (GEL) and melted starch (MELT) were studied. Conversions caused by gelatinization and melting were separately analyzed by using information from DSC (Differential Scanning Calorimetry) isothermal studies. The rate of formation of gelatinized fraction followed first order kinetics and that of melted fraction zeroth order. The overall reaction rate followed zeroth order because melting is the dominant mechanism of the two under limited water contents of extrusion cooking conditions.
Published Version
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