Question

Explain the chemical, physical and viscosity changes that starch in the maize meal and porridge undergoes during each stage of the process

Answer 1

Starch is a homopolysaccharides made up of glucose units. However, the homopolysaccharide are of two types namely: amylose, which is a linear chain consisting of about 500–2000 glucose units, and amylopectin, which is highly branched and consist of over 1,000,000 glucose units.