is affected when sugar is substituted with other bulk sweeteners since conditions for gelation and the character of the gel differ.
But at 160[degrees]C there was gradual increase in expansion ratio of the extruded product due to gelatinisation
of starch content of raw material.
Sopade, Characterisation of sweetpotato from Papua New Guinea and Australia: Physicochemical, pasting and gelatinisation
Investigation of the starch gelatinisation
phenomena in waler-glycerol systems: application of modulated temperature differential scanning calorimelry, Carbohydrate Polymers, ISSN 0144-8617, 58, 191-204 (2004).
Starch may be predisposed to breakdown due to early gelatinisation
because it undergoes a longer period of shear.
temperatures and enthalpy reduced on acetylation and diminished further as the acetyl group increased.
Effects of cultivar and growth season on the gelatinisation
properties of cassava (manihot esculenta) starch.