gelatinization


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Related to gelatinization: gelation, retrogradation

ge·lat·i·nize

 (jə-lăt′n-īz′, jĕl′ə-tn-īz′)
v. ge·lat·i·nized, ge·lat·i·niz·ing, ge·lat·i·niz·es
v.tr.
1. To convert to gelatin or jelly.
2. To coat with gelatin.
v.intr.
To become gelatinous.

ge·lat′i·ni·za′tion (-lăt′n-ĭ-zā′shən) n.
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References in periodicals archive ?
In starchy foods, this includes the amount of carbohydrates, type of monosaccharide and starches, starch-nutrient interaction or physical entrapment, type and level of resistant starches, degree of starch gelatinization, protein content, fat content and dietary fiber (which can inhibit or decrease the rate of carbohydrate absorption).
In this paper, we shall be reporting the effect of some chemical modification (oxidation and acetylation) on the proximate composition, swelling and solubility, gelation capacity, pasting properties and gelatinization properties of the African yambean starch.
Current industrial practice for the production of mashed potatoes involves energy intensive steps using water as the heat transfer medium to pre-cook and initiate starch gelatinization, a cooling step to retrograde the starch and a final cook followed by mashing.
This process is known as the starch gelatinization. After cooling, this matrix creates the crumb of the bread.
It is well known that gums, because of their hydrophilic character, can control the swelling and gelatinization of starch granules.
'Cooking' starch together with water results in gelatinization. Crystalline structures of starch molecules are disrupted by increased hydrogen bonding between water molecules and hydroxyl groups, and this induces granular swelling.
Results are very sensitive to chemical composition and physical structure and so are useful in a variety of applications including: gel strength evaluation, monitoring starch gelatinization, studying the glass transition phenomenon, observing protein coagulation or desnaturation, evaluating curd formation in dairy products, cheese melting, texture development in bakery and meat products, shelf-life testing, and correlation of rheological properties to human sensory perception.
Viscoelastic behaviour during the gelatinization of starch I.
Typically, foods with a low degree of starch gelatinization, such as pasta, and those containing a high level of viscous soluble fiber, such as whole grain barley, oats, and rye, have slower rates of digestion and lower glycemic index values," Dr.
Our observations indicate that, at 60[degrees]C all the starch granules showed the highest degradation rate, which might be attributed to their gelatinization temperature that ranges between 58 to 72[degrees]C.
Gelatinization is the process that starch granules go through to ultimately thicken a liquid.