Kinetics of Starch Gelatinization During Extrusion Cooking

M. Bhattacharya, M. A. Hanna

Research output: Contribution to journalArticlepeer-review

113 Scopus citations


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.

Original languageEnglish (US)
Pages (from-to)764-766
Number of pages3
JournalJournal of food science
Issue number3
StatePublished - May 1987


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