FOOD TECHNOLOGY

Detailed explanation-1: -Dextrinization is the process involving the browning of starch foods when subjected to dry heat. It is defined as the breakdown of starch into dextrins (disaccharides). it is a non-enzymatic browning and chemical change that is easily digested as partial breakdown is complete.

Detailed explanation-2: -Dextrinization is the process involving the browning of starch foods when subjected to dry heat. produce dextrin, makes food turn brown.

Detailed explanation-3: -Dextrinization is a special type of acid hydrolysis that occurs by heating acidified starch with reduced moisture or heating of the aqueous starch slurry with or without pH change, Fig. 4.10. A variety of products (dextrins) of various viscosities, solubilities, color, and stability is obtained.

Detailed explanation-4: -During gelatinization, the starch granule absorbs water, swells and loses its crystallinity; while in dextrinization, which is favored by extrusion at lower moisture contents, the starch granule is torn apart physically. Both processes cause the starch to become more readily digested.