engleski

Influence of hydrothermal pre-treatment and drying process on starch gelatinization in corn kernel

The objective of this paper was to determine the influence of pre-treatment (“cooking” pre-treatment in duration of: 10 minutes at pressure of 0.5 bar and 30 minutes at 1.5 bar) on the rate of water release from a corn kernel in the process of convection drying in a laboratory drier on starch content and gelatinization of starch in four different corn hybrids (Bc 462, Bc 4982, Florencia and Stefania).

Corn kernel; cooking pre-treatment; temperatures; starch; gelatinization

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