title: Kinetics of starch gelatinization during extrusion of tarhana, a traditional turkish wheat flour-yogurt mixture.
abstract: Tarhana, a traditional Turkish cereal food, was extruded at different extrusion conditions (product temperature: 60-120 degrees C; screw speed: 100-300 rpm; feed rate: 10-20 kg/h). The mean residence time and corresponding degree of starch gelatinization data were used to estimate the order of reaction, gelatinization rate constants and activation energy for starch gelatinization. Results indicate that starch gelatinization exhibited an apparent first-order reaction kinetics with a reaction order of approximately 0.8. Activation energy for gelatinization was calculated as 3325kJ/kg mol using the Arrhenius equation.
authors.affiliation: Department of Food and Consumer Technology, Hollings Faculty, Manchester Metropolitan University, UK.
authors.forename: S
authors.initials: S
authors.lastname: Ibanoglu
authors.forename: P
authors.initials: P
authors.lastname: Ainsworth
mesh_terms: D005433:Flour; D005511:Food Handling; D005782:Gels; D007700:Kinetics; D013213:Starch; D013696:Temperature; D015014:Yogurt
chemical_list: D005782:Gels; D013213:Starch