Question

Which of the following is NOT true with regards to gelatinization?

• A. Increased in permeability to water and dissolved substances
• B. Increased leaching of starch components
• C. Decreased susceptibility to enzymatic digestion
• D. Increased viscosity of the aqueous suspension

Hint:

Cooking (Gelatinization) makes starch "Soft, Sticky, and Digestible." If a statement says it makes it harder to digest, it's wrong!

Answer 1

The Correct Option is C

Step 1: Understanding the Question:
The question asks to identify the false statement regarding the process of starch gelatinization (the swelling and breakdown of starch granules upon heating in water).

Step 2: Detailed Explanation:

• Gelatinization Process: Starch granules are insoluble in cold water. When heated in water, they absorb moisture, swell, and eventually lose their crystalline structure.

• Viscosity (Option D): As granules swell and rub against each other, the viscosity increases significantly. This is true.

• Leaching (Option B): Amylose molecules, being smaller and more mobile, begin to leach out of the swollen granules into the surrounding water. This is true.
• Permeability (Option A): The granule structure opens up, making it more permeable to water and other small molecules. This is true.
• Enzymatic Digestion (Option C): This is the incorrect statement. Raw starch is very difficult for human enzymes (like amylase) to digest because of its dense crystalline structure. Gelatinization "opens up" the starch molecules, making them much more susceptible to enzymatic attack. This is why we cook starchy foods to make them digestible.

Step 3: Final Answer: The statement that gelatinization leads to "decreased susceptibility" to digestion is false; it actually increases digestibility.