Kinetics of Starch Gelatinisation and Mass Transfer During Cooking of Taro (Colocasia esculenta L. Schott) Slices

摘要: Taro slices of different thickness (5, 10 and 15 mm) were cooked for varying periods time 10, 20 40 min) dried at temperatures (70, 80 90 °C). Flours obtained from the evaluated their degree gelatinisation, content sugars phenolic compounds. The results showed that starch gelatinisation as well diffusion compounds during cooking each followed a first-order reaction general form ln(1-α) = -k·t. rate constant, kG , constants compounds, kL, increased with temperature decreased slice thickness.