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While processing at elevated temperatures, starchy food products undergogelatinization, which leads to softening related changes in texturalcharacteristics. Study of role of gelatinization in texture development islimited; specifically, ignoring gelatinization physics can lead to erroneousprediction of Youngs modulus. In a recent work, we demonstrated a texture modelthat predicts local and effective Youngs moduli as functions of moisturecontent. While this model tracks experiments closely for drying, it deviatessignificantly from experiments for frying. In this paper, three differenttechniques for incorporating starch gelatinization are used to enhance thetexture model, and the suitability of each technique is discussed. Theseimproved models can capture the initial gelatinization induced softening andare in much better agreement with experiments. We expect that this work couldcontribute to better understanding and predictive capabilities of texturedevelopment.

Modelling approaches to capture role of gelatinization in texture changes during thermal processing of food