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Which of the following is true with respect to gelatinization?

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in Food Engineering by (93.7k points)
Which of the following is true with respect to gelatinization?

(a) It allows starch to be easily digested

(b) In this process, on heating, the crystalline structure of starch is lost and gel is formed

(c) In this process, on cooling, the digestibility of starch in the intestine decreases

(d) None of the mentioned

I had been asked this question in final exam.

The query is from Effect of Food Processing on Nutrition and Food Safety topic in chapter Effect of Food Processing on Nutrition and Food Safety and Food Contamination and Hazards of Food Engineering

1 Answer

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Right choice is (c) In this process, on cooling, the digestibility of starch in the intestine decreases

The best I can explain: The process mentioned in c is retro grading which is the opposite of gelatinization.

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