FOOD TECHNOLOGY

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: -Starch gelatinization is the process where starch and water are subjected to heat, causing the starch granules to swell. As a result, the water is gradually absorbed in an irreversible manner. This gives the system a viscous and transparent texture.

Detailed explanation-3: -Definition of Starch Gelatinization Starch granules primarily swell as the intermolecular bonding between the starch molecules breaks under high heat (50 degrees Celsius or above), resulting in more water absorption.

Detailed explanation-4: -Starch gelatinization occurs by granule swelling and crystalline structure loss in the presence of heat and water. It involves breaking of intermolecular hydrogen bonds into amylose and amylopectin, thus increasing starch digestibility.