FOOD TECHNOLOGY

Detailed explanation-1: -During the heating process, the starches within the food are broken down (by a chemical reaction) into sugars called dextrin . Dextrins are brown in colour and have a distinct taste and consistency. Producing dextrin therefore results in a change in colour of food to golden brown.

Detailed explanation-2: -Definition/Explanation of Property: Dextrinisation is the process involving the browning of starch foods when subjected to dry heat. It is defined as the breakdown of starch into dextrin’s (disaccharides.) It is a non-enzymatic browning and chemical change which is easily digested as partial breakdown is complete.

Detailed explanation-3: -When food containing starch is heated (without the presence of water) it can produce brown compounds due to dextrinisation. Dextrinisation occurs when the heat breaks the large starch polysaccharides into smaller molecules known as dextrins. Many of these dextrins can also produce a brown colour.

Detailed explanation-4: -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.