Starch potato begins to . . . . . . . . at a lower temperature than corn starch.
A. burn
B. smell
C. gelatinize
D. separate
Answer: Option C
Solution (By Examveda Team)
Starches from different sources have varying properties, including their gelatinization temperatures. Gelatinization refers to the process where starch granules absorb water and swell, leading to thickening of the mixture. Potato starch generally gelatinizes at a lower temperature compared to corn starch.Let's analyze each option:
Option A: "burn" - This is not related to the gelatinization process of starches.
Option B: "smell" - This is not related to the gelatinization process of starches.
Option C: "gelatinize" - This is correct. Gelatinization is the correct term for the process where starch granules absorb water and swell.
Option D: "separate" - This is not related to the gelatinization process of starches.
Therefore, the correct answer is Option C: gelatinize.
This Question Belongs to Home Science >> Food Science And Food Service Management
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Comments (1)
Which of the following are the prospects of food service management?
A. Can be an entrepreneur in running food service operation
B. Can becomea teacher in schools and colleges
C. Can set-up independent restaurants
D. All of the above
A substance intentionally added that preserves flavour and improves the taste is called
A. food additive
B. food adulterant
C. food contaminant
D. food material
Which of the following means 'Table of the host' menu?
A. Table d'hote menu
B. A la carte menu
C. Combination menu
D. Buffet
In terms of additives, . . . . . . . . include both natural and synthetic colourants.
A. flavours
B. colours
C. gums
D. sweeteners
Wrong answer right one is C
starch potato begins to gelatinize at lower temperature of 62-65⁰c whereas corn starch temperature of 70-72⁰c.