Starch undergoes several changes when heated in a moist environment. Gelatinization involves swelling of starch granules as they absorb water and their organized structure is disrupted. This causes an increase in viscosity or thickness as more swollen granules break apart and release starch molecules. Retrogradation is when starch molecules reassociate into an ordered crystalline structure after gelatinization. Hydrolysis is the breakdown of starch molecules through chemical reactions involving water, which can reduce viscosity. Different sugars have varying effects on the gelatinization temperature and rate of starch.

1. Starch
Properties
and
Reactions

2. Gelatinizataion
The sum of changes that occur in the first stages of heating
starch granules in a moist environment which includes
swelling of granules as water is absorbed and disruption of
the organized granule structure.

3. Viscosity
The resistance to flow, increase in thickness or consistency.
When the newly gelatinized starch is stirred, more swollen
granules break and more starch molecules spill causing
increase in viscosity or thickness.

4. hydration and swelling to several times
original size
Changes in Gelatinizataion of Starch
loss of birefringence
increase in clarity
marked rapid increase in consistency and
attainment of peak
"dissolution" of linear molecules and diffusion
from ruptured granulues
with heat removal, retro gradiation of mixture
to paste-like mass of gel

5. The type of sugar influences the
temperature and rate of gelatinizataion.
The effect of sugar is attributed to
competition for water. It was observed
that sugar actually interacts with the
amorphous areas of the starch granules

6. Different Sweeteners Added to
Starch Gel Preparation
HONEY MOLASSES
PANUTSA/ GRANULATED SUGAR

7. Retrogadation
is the process in which starch molecules, particularly the
amylose fraction, re-associate or bond together in an
ordered structure after disruption by gelatinizataion,
ultimately a crystalline order appears

8. Syneresis
Oozing of liquid from gel when cut and allowed to
stand (e.g jelly or baked custard). The oozing of liquid
from a rigid gel; sometimes called weeping.

9. PUDDINGS
This reaction occurs in all kinds of gels:
JELLIES
CUSTARD
GELATIN AGAR

10. Dextrinization
It is the process of forming dextrin. Dextrins - are partially
hydrolyzed starches that are prepared by dry roasting. In
home kitchens, dextrinization is achieved by toasting flour
to polvoron, rice flour for kare-kare sauce, and bread slices
for breakfast

11. Hydrolysis
Starches undergo hydrolysis during cooking or processing
and during storage of food where a chemical reaction in
which a molecular linkage is broken and a molecule of water
is utilized.

12. PROLONGED HEATING OF STARCHES WITH
ACID WILL PROMOTE HYDROLYSIS. THIS
CAN HAPPEN WHEN COOKING AN ACIDIC
FOOD, SUCH AS: PINEAPPLE RESULTING IN
REDUCED VISCOSITY OR FIRMNESS OF THE
PIE FILLING.

13. Starch plays various roles in food,
a typical multi-tasker
1. THICKENERS IN GRAVIES, SAUCES AND PUDDING. IT ABSORBS
WATER AND BECOME A GEL WHEN COOKED.
2. COLLOIDAL STABILIZERS
3. MOISTURE RETAINER
4. GEL FORMING AGENTS
5. BINDERS
6. PACKAGE
7. FLAVORS CARRIERS - ITS ABILITY TO TRAP OILS AND FATS, WHICH
ABSORBS FLAVORING SUBSTANCES MORE EFFICIENTLY.

14. Quiz

15. 1. It is the process of
forming dextrin
A. Hydrolysis
B. Synerisis
C. Dextrinization
D. Viscosity

16. 2. The resistance to flow; increase in
thickness or consistency
A. Synerisis
B. Viscosity
C. Hydrolysis
D. Dextrinization

17. 3. It is the process in which starch
molecule, particularly the amylose
fraction, ressociate or bond together
A. Synerisis
B. Retrogadation
C. Gelatinizataion
D. Viscosity

18. 4. The following are functional
properties of starches EXCEPT ONE
A. Increase in clarity
B. Moisture retainer
C. Binders
D. Package

19. 5.The resistance to flow, increase
in thickness or consistency
C O S T Y V I S I

20. Group 2
JANNEL BARADAS
LHARRIE MAE COMPAS
RIAN ELLA LUARCA
RONNA OSINSAO
JOHN ALEX MAPACPAC
PATRICK CUYONES
VON REY

21. Thank you!
for listening