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 (G′) and viscous modulus (G″) to 95 °C were considered for rate estimation. Zero-order reaction kinetics adequately described the CF gelatinization process. Structure development rate (dGʹ/dt) is described by two exponential functions with activation energies ranging from 51.2 to 577 and -129 to 539 kJ mol−1 for downward and upward gelatinization curves, respectively. Changes in dGʹ/dt vs. temperature seem to be closely related to the degree of gelatinization induced by HHP pre-treatment.