At this stage, the coating is in bits and pieces, but the high temperature of the frying process causes it to gelatinize
and spread over the entire surface of the fries.
The TPS continuous phase is also attributed to adequate processing parameters such as shear, pressure and temperature to fully gelatinize
the starch .
The gelatinization degree is a function of the kind of treatment applied to gelatinize
starch, and will determine the functionality of the flours.
This is important for the overall quality of the fruit product, since the lower temperature needed to gelatinize
the starch helps to preserve fruit integrity.
1 % (w/v) of tapioca slurry was prepared using citrate phosphate buffer solution and then boiled in the water bath with continuously agitated for 1 hr to gelatinize
the starch before further use.
This is because amylose molecules as a result of their linearity line up more readily and have more extensive hydrogen bonding and consequently it requires more energy to break these bonds and gelatinize
the starch .
control wheat : Although micronization did gelatinize
wheat starch, changes in the structural characteristics of the endosperm or starch granules as a result of micronization were not apparent (Figure 2A and B).
The tubes were covered with foil, thoroughly mixed and heated for 10 min in boiling water both to gelatinize
the starch, thereafter it was cooled very well.
starch, suspensions were heated at boiling temperature for 60 min with continuous stirring.
Once the starch starts to gelatinize
, it becomes very sensitive to shear, which breaks down (dextrinizes) the starch molecules' polymeric structure.