Abstract
The gelatinisation kinetics (non-isothermal) of corn and chickpea starches at different heating rates were calculated using differential scanning calorimetry (DSC), rapid visco analyser (RVA), and oscillatory dynamic rheometry. The data obtained from the DSC thermogram and the RVA profiles were fitted to Kissinger's and Ozawa's methods. Starch gelatinisation was characterised by two phases, where the first corresponded to the unfolding of amorphous region of the starch granule and the other represented the melting crystalline part. The temperature that separates the unfolding and melting of the granule parts, the breaking temperature, was recorded. Higher activation energy (Ea) was calculated for the DSC data versus the RVA. The Ea values calculated by Kissinger's method indicated that one can use either DSC or RVA to get a comparable Ea for both starches, whereas Ozawa's method showed comparable results for chickpea starch and less comparable for corn starch. The Ea of corn starch as calculated by dynamic rheometry (549 kJ/mol) was comparable.