During gelatinization of starch, which change is observed?

During gelatinization of starch, which change is observed?

• A. Increased viscosity and translucency
• B. Decreased viscosity
• C. Crystallization
• D. Phase separation

Answer: (A)

Gelatinization happens when starch is heated in water and the granules take up water, swell, and lose their tight crystalline structure. This swelling and the release of starch molecules into the surrounding water create a thick, continuous phase, so the mixture becomes more viscous. At the same time, the swollen granules no longer scatter light as much as intact crystals do, making the paste look clearer or more translucent. So the hallmark changes are a thicker, more viscous paste and increased translucency. Crystallization would occur if the system were cooling and reorganizing, not during the heating and swelling of gelatinization; phase separation isn’t the defining feature here, and a decrease in viscosity would contradict the thickening that accompanies gelatinization.

Gelatinization happens when starch is heated in water and the granules take up water, swell, and lose their tight crystalline structure. This swelling and the release of starch molecules into the surrounding water create a thick, continuous phase, so the mixture becomes more viscous. At the same time, the swollen granules no longer scatter light as much as intact crystals do, making the paste look clearer or more translucent. So the hallmark changes are a thicker, more viscous paste and increased translucency. Crystallization would occur if the system were cooling and reorganizing, not during the heating and swelling of gelatinization; phase separation isn’t the defining feature here, and a decrease in viscosity would contradict the thickening that accompanies gelatinization.