| Maca roots are re-hydrated in purified water to start the gelatinization process, soaking may last three to five days. |
| By definition, gelatinization is a phenomena which takes place in the presence of heat and moisture. |
| The SPC is a powerful and accurate tool for rheological characterization of the gelatinization process and final properties of starch products. |
| Contramid, in white powder form, is obtained by the chemical cross-linking and gelatinization of a starch consisting mainly of amylose. |
| The gelatinization temperature is a temperature at which starch is gelatinized and maximum viscosity is observed. |
| The calculation of the conductivity and the degree of starch gelatinization is outlined hereinafter. |
