TY - JOUR
T1 - Kinetics of Starch Gelatinization During Extrusion Cooking
AU - Bhattacharya, M.
AU - Hanna, M. A.
PY - 1987/5
Y1 - 1987/5
N2 - 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.
AB - 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.
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U2 - 10.1111/j.1365-2621.1987.tb06722.x
DO - 10.1111/j.1365-2621.1987.tb06722.x
M3 - Article
AN - SCOPUS:10444271756
SN - 0022-1147
VL - 52
SP - 764
EP - 766
JO - Journal of food science
JF - Journal of food science
IS - 3
ER -