Effect of cooling rate on long-term recrystallized crystal of rice starch in the presence of flavor compounds

Abstract This study evaluated the effect of cooling rate on starch recrystallization in the presence of 2,3-butanedione and 2-acetyl-1-pyrroline, which could form B- type and V-type complexes with starch, respectively. Rapid cooling resulted in poor perfection and high heterogeneity of both B-type and V-type recrystallized crystal. For B-type crystal, rapid cooling changed nucleation mode from instantaneous (Avrami index n