FOOD WASTE REDUCTION AND SUSTAINABILITY
SUSTAINABLE FOOD PRODUCTION AND PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Starch granules absorb liquid in the presence of heat and thicken the liquid
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Starch granules change in colour to golden brown when exposed to dry heat
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A permanent change in protein molecules is caused through the application of heat
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Starch or sugar and a protein present in the same mixture result in a golden-brown colour when exposed to dry heat
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Detailed explanation-1: -Recap: the process of gelatinisation occurs when starch granules are heated in a liquid, causing them to swell and burst, which results in the liquid thickening. [Note that gelatinisation is different from gelation which is the removal of heat, such as ice cream is set when it is frozen.]
Detailed explanation-2: -During gelatinization, granules swell and burst, resulting in loss of the semicrystalline structure and leaching of amylose molecules from the granule.
Detailed explanation-3: -Gelatinization is the process of breaking down the intermolecular bonds between starch molecules, allowing the hydrogen bonding sites to engage more water molecules. Gelation, on the other hand, is the process of formation of a gel from a system with polymers.