The ability of starches to form gels is dependent on presence of
Answers
Answer:-
The ability of the extract to form strong gels with starches has been attributed to the presence of an anionic polysaccharide found in the extract.
This polysaccharide has been reported to contain galactose, glucose, mannose, xylose, arabinose, rhamnose and galacturonic acid.
The ability of starch to thicken mixtures in the presence of heat .
This process takes place regardless of the type of starch Common thickening agents: Plain wheat flour, cornflour and arrow
root .
Two factors affect the qualities of the gel produced.
These are the ratio of amylose to amylopectin and the method used to prepare the food.
Starch forms thermo-irreversible opaque gels.
Starch dispersions at appropriate concentrations are heated, causing the starch to gelatinise and, on cooling, to set to form opaque gels.
Slowly with time the nature of the gel changes: a process called retrogradation.
++++++++++++++++++++++++++++++++
Hope it helps u :)
plz mrk me the brainliest
||MrCuteKing||