Rheometric non-isothermal gelatinization kinetics of high hydrostatic pressure treated chickpea flour slurry

The effect of high hydrostatic pressure (HHP) as a function of treatment pressure (200, 400, 600 MPa), temperature at pressurization (10, 25, 50 C), and treatment time (5, 15, 25 min) on the subsequent temperature-induced gelatinization of chickpea flour (CF) slurry during non-isothermal heating from 25 to 95 C was investigated. Temperature-induced gelatinization was sensitive to the changes in pressure, temperature, and time during HHP pre-treatment. During heating, CF gelatinization kinetics from the cross-over of elastic modulus (G0) and viscous modulus (G00) to 95 C were considered for rate estimation. Zero-order reaction kinetics adequately described the CF gelatinization process. Structure development rate (dG'/dt) is described by two exponential functions with activation energies ranging from 51.2 to 577 and e129 to 539 kJ mol1 for downward and upward gelatinization curves, respectively. Changes in dG'/dt vs. temperature seem to be closely related to the degree of gelatinization induced by HHP pretreatment.The authors wish to thank the Spanish Ministry of Economy and Competitiveness for financial support (AGL2011-28569).Peer Reviewe