HUMAN NUTRITION

Detailed explanation-1: -Starch gelatinization is the disruption of molecular orderliness within the starch granule. It results in granular swelling, crystallite melting, loss of birefringence, viscosity development, and solubilization. A variety of analytical techniques have been employed to probe starch gelatinization.

Detailed explanation-2: -Gelatin is often used to stabilize whipped cream and mousses; confectionery, such as gummy bears and marshmallows; desserts including pannacotta; commercial products like Jell-O; “lite” or low-fat versions of foods including some margarines; and dairy products such as yogurt and ice cream.

Detailed explanation-3: -The gelatinization properties of starch largely depend on various factors such as their botanical origin, amylose–amylopectin ratio, granular shape and size, relative crystallinity, and moisture content (Govindaraju et al., 2020).