Gelatinization process is characterized by the gelatinization temperature, above which the gelatinization of the starch suspension starts due to heat and moisture transfer phenomena.
It is the process that starch molecules undergo to thicken a liquid. It was defined by the expert as phase transition of granules from an ordered state to a disordered one.
When moist heat is applied to starch, the granules gelatinize, forming a mixture of thick, soft and creamy consistency.
This behavior makes starch useful for many purposes in food as an adhesive and thickening agent and industrial applications such as making paper paint and cosmetics.
There are three stages of gelatinization using starch:
*Heating the starch
*Absorbing the liquid
*Thickening the liquid
The process is essential for many industrial processes as it alters the rheology and viscosity properties of the system that the starch is in and it also makes the starch more accessible to enzymatic action.
Starch gelatinization process
The primary goal of food is to promote our health and general well-being. Food science entails comprehending the characteristics, composition, and behaviors of food constituents in different situations, such as storage, handling, and consumption.
December 2, 2011
The Most Popular Posts
-
Navel oranges are not only delicious but also packed with numerous nutritional benefits that contribute to overall health and well-being. T...
-
Resveratrol is a naturally occurring polyphenol found in a range of plants, particularly in the skin of red grapes, blueberries, raspberries...
-
Gelatinization occurs when starch granules are heated in a liquid. It is responsible for the thickening of food systems. The process is an i...
-
Retrogradation is another important property of starch. Retrogradation refers to the occurrence where starch reverts or retrogrades to a mor...
-
Crude fiber is a measure of the quantity of indigestible cellulose, pentosans, lignin, and other components of this type in present foods. ...