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Kinetics of Starch Gelatinisation and Mass Transfer During Cooking of Taro ( Colocasia esculenta L. Schott ) Slices
Author(s) -
Njintang Yanou Nicolas,
Mbofung Carl M. F.
Publication year - 2003
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.200390031
Subject(s) - colocasia esculenta , chemistry , starch , food science , kinetics , reaction rate constant , diffusion , botany , biology , thermodynamics , physics , quantum mechanics
Taro slices of different thickness (5, 10 and 15 mm) were cooked for varying periods of time (5, 10, 20 and 40 min) and dried at different temperatures (70, 80 and 90 °C). Flours obtained from the slices were evaluated for their degree of gelatinisation, their content of sugars and phenolic compounds. The results showed that starch gelatinisation as well as the diffusion of sugars and phenolic compounds during cooking each followed a first‐order reaction of the general form ln(1‐α) = ‐ k · t . The gelatinisation rate constant, k G , and the rate constants for the diffusion of sugars and phenolic compounds, k L , increased with temperature and decreased with slice thickness.